Miso-Glazed Eggplant and Chickpea Stir-Fry

Velvety eggplant and protein-rich chickpeas coated in a savory-sweet miso glaze, served with steamed rice for a balanced, pantry-friendly meal.

Cuisine: Asian

Category: One Pot

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 2 medium eggplant
• 1 tbsp olive oil
• 1 can (15 oz) chickpeas
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tbsp minced ginger
• 2 cloves garlic
• 1/4 cup fresh cilantro
• 4 cups steamed rice

Instructions

1. Step 1: Cut 2 medium eggplants into 1-inch cubes and toss with 1 tbsp olive oil. Sauté in a skillet over medium heat for 8 minutes until golden and tender.
2. Step 2: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp maple syrup, 1 tbsp minced ginger, and 2 minced garlic cloves until smooth.
3. Step 3: Add 1 can drained and rinsed chickpeas to the skillet with the eggplant. Pour the miso glaze over the mixture and stir to coat evenly.
4. Step 4: Cook for 4 minutes until the glaze thickens and clings to the vegetables. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
5. Step 5: Serve immediately over 4 cups steamed rice.