Miso eggplant gratin

Name: Miso eggplant gratin
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp butter; 0.5 tsps granulated chicken stock powder; 1 Tbsp cornstarch; 1 eggplant; 2 Tbsps flour; 1 clove garlic; 1 Tbsp cream; 183 ml milk; 4 Tbsps miso; 75 g grated parmesan cheese; 4 servings salt and pepper; 186 ml tofu; 5 Tbsps vegetable oil

A delicious Miso Eggplant Gratin recipe that covers 13% of your daily requirements of vitamins and minerals. This side dish takes 45 minutes to make, serves 4, and includes ingredients like milk, granulated chicken stock powder, flour, and tofu. Perfect for a cozy dinner night.

Ingredients

butter

1 Tbsp

granulated chicken stock powder

0.5 tsps

cornstarch

1 Tbsp

eggplant

flour

2 Tbsps

garlic

1 clove

cream

1 Tbsp

milk

183 ml

miso

4 Tbsps

grated parmesan cheese

75 g

salt and pepper

4 servings

tofu

186 ml

vegetable oil

5 Tbsps

Method

Preheat the oven to 450 F.
Cut the eggplant into bite size pieces and soak in water for 5 minutes.
Drain and pat dry.
Heat the oil in a pan on medium heat.
Add the eggplant pieces and brown on both sides.Season with garlic, salt and pepper and hold.To make the miso-tofu sauce, drain the tofu in a seive.Sift together flour and cornstarch in a microwavable bowl.Slowly add milk to the flour mixture.Microwave on medium for 2 1/2 minutes.
Whisk the mixture to a smooth paste.
Add butter, stock powder, and heavy cream and mix thoroughly.While the mixture is still hot, stir in miso and crumble the tofu into the sauce.
Mix till you have a thick paste-like consistency.
Pour half of the tofu-miso sauce into a casserole dish, cover with cooked eggplant and sprinkle half of the cheese on top.
Pour the remaining sauce into the dish and top with the remaining cheese.
Bake for 20 minutes until the gratin is bubbling and golden brown in color.
Serve with rice.

Nutrition:

418 kcal

Carbs

21 g

Fat

31 g

Protein

15 g

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