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Air-Fried Miso Glazed Eggplant Steaks with Edamame Chimichurri
Discover the delicious fusion of air-fried eggplant steaks glazed with miso and a fresh edamame chimichurri for a nutritious vegan delight.
Elevate your next meal with a unique twist on classic flavors: Air-Fried Miso Glazed Eggplant Steaks topped with a vibrant Edamame Chimichurri. This recipe combines the smoky, umami-rich notes of miso with the freshness of parsley and the nutty crunch of edamame, creating a delightful fusion that's both satisfying and nutritious. Perfectly cooked in the air fryer, these eggplant steaks offer a hearty, plant-based alternative that retains all the vital nutrients without excess oil.
Eggplants are not only versatile but also packed with fiber, antioxidants, and vitamins. Paired with a protein-rich edamame chimichurri, this dish is a balanced, healthful choice that supports heart health and provides a wealth of essential nutrients. Whether you're looking for a vegan main course or a creative side, this dish is sure to impress with its robust flavors and eye-catching presentation.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Chinese
Discover the delicious fusion of air-fried eggplant steaks glazed with miso and a fresh edamame chimichurri for a nutritious vegan delight.
Ingredients
- • large eggplants: 2, cut into 1-inch thick slices
- • white miso paste: 3 tablespoons
- • soy sauce: 2 tablespoons
- • maple syrup: 1 tablespoon
- • rice vinegar: 1 tablespoon
- • sesame oil: 2 teaspoons
- • garlic cloves: 2, minced
- • fresh parsley: 1 cup, chopped
- • shelled edamame: 1/2 cup, cooked
- • red wine vinegar: 2 tablespoons
- • olive oil: 3 tablespoons
- • lemon juice: 1 tablespoon
- • red pepper flakes: 1 teaspoon
- • salt and pepper: to taste
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a small bowl, combine the miso paste, soy sauce, maple syrup, rice vinegar, sesame oil, and minced garlic to form a smooth glaze.
- 3 Brush the eggplant slices generously with the miso glaze on both sides. Place them in the air fryer basket in a single layer.
- 4 Air fry the eggplant slices for 15-20 minutes, flipping halfway through, until they are tender and slightly caramelized on the edges.
- 5 While the eggplant is cooking, prepare the edamame chimichurri. In a bowl, mix the chopped parsley, cooked edamame, red wine vinegar, olive oil, lemon juice, red pepper flakes, salt, and pepper.
- 6 Once the eggplant steaks are done, transfer them to a serving platter and spoon the edamame chimichurri over the top. Serve immediately.
Serving Suggestions
- • For a complete meal, pair these flavorful eggplant steaks with a side of quinoa or brown rice, providing a wholesome base that complements the savory glaze and fresh chimichurri. A crisp green salad with a simple lemon vinaigrette will add a refreshing contrast to the rich, smoky flavors. To enhance the dining experience, serve with a glass of chilled white wine or a refreshing cucumber-infused water. These beverages will cleanse the palate and highlight the dish's diverse taste profile, ensuring an unforgettable meal.
Storage Tips
Store any leftover eggplant steaks and chimichurri separately in airtight containers in the refrigerator for up to 3 days. To reheat the eggplant, place them back in the air fryer at 350°F (175°C) for about 5 minutes or until warmed through. The chimichurri can be served cold or at room temperature, making it a quick and easy addition to leftovers.
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