Miso Eggplant Chips at Bambi Foust blog

Miso Eggplant Chips. It’s incredibly easy to make at home. But keep in mind it’s pretty much always fried. I roast the eggplant first, then brush it with the glaze. air fryer eggplant fries with an insanely flavorful miso tahini sauce. miso adds a ton of taste when slathered on eggplant before baking, and sets into a beautiful golden glaze over creamy soft. 2 tablespoons mirin (see notes) 2 tablespoons sake. So i decided to finally document my homemade version. 1/4 cup mild red or white miso. You can pretty much find it at every chinese takeout place. 4 japanese or chinese eggplants, stemmed, split in half lengthwise (about 1 1/2 pounds) I make this at least once a week, alternating vegetables. miso glazed eggplant brings me back to good old chinese food.

miso eggplant Foost
from foost.com.au

4 japanese or chinese eggplants, stemmed, split in half lengthwise (about 1 1/2 pounds) 2 tablespoons mirin (see notes) 2 tablespoons sake. miso glazed eggplant brings me back to good old chinese food. I make this at least once a week, alternating vegetables. 1/4 cup mild red or white miso. I roast the eggplant first, then brush it with the glaze. air fryer eggplant fries with an insanely flavorful miso tahini sauce. You can pretty much find it at every chinese takeout place. So i decided to finally document my homemade version. But keep in mind it’s pretty much always fried.

miso eggplant Foost

Miso Eggplant Chips 1/4 cup mild red or white miso. miso adds a ton of taste when slathered on eggplant before baking, and sets into a beautiful golden glaze over creamy soft. You can pretty much find it at every chinese takeout place. It’s incredibly easy to make at home. 4 japanese or chinese eggplants, stemmed, split in half lengthwise (about 1 1/2 pounds) So i decided to finally document my homemade version. I roast the eggplant first, then brush it with the glaze. 1/4 cup mild red or white miso. air fryer eggplant fries with an insanely flavorful miso tahini sauce. miso glazed eggplant brings me back to good old chinese food. 2 tablespoons mirin (see notes) 2 tablespoons sake. I make this at least once a week, alternating vegetables. But keep in mind it’s pretty much always fried.

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