Eggplant in Miso Seasoned Sauce & White Beans and Sausage with Chimichurri Sauce on Toast
Eggplant in Miso Seasoned Sauce
Ingredients and Directions for Four Servings
2 medium sized eggplants *
2 tablespoons vegetable oil plus more for brushing eggplant
Garlic salt, for sprinkling on the eggplant slices
1 white or yellow onion, peeled and sliced
4 garlic cloves, peeled and put through a press
1 cup beef broth
2 tablespoons white miso
2 tablespoons apple cider vinegar
2 tablespoons soy type sauce such as tamari, Maggi or reduced sodium
Optional: Greek yogurt and parsley for serving
Wash, dry and cut the ends off the eggplants. Slice about 1/4 inch thick and brush each side with a little oil. Sprinkle with garlic salt. Either grill over medium heat about 5 to 7 minutes a side or bake in a 375 degree oven for 50 to 60 minutes until easily pierced with a fork.
While eggplant is cooking, saute the onion slices in 2 tablespoons of oil over medium heat until tender - about 5 to 7 minutes. Add the pressed garlic and continue to cook for 30 more seconds. Pour in the beef broth. Whisk in the miso, apple cider vinegar and soy sauce. Simmer for 5 minutes or so.
Cut the cooked eggplant slices into fourths and add to the miso broth mixture. Gently toss. Serve with a swoosh of Greek yogurt and a sprinkle of parsley if desired.
*In the photo above, I used a combination of regular and baby eggplants.
White Beans and Sausage with Chimichurri Sauce on Toast
Ingredients and Directions for Two Servings
2 to 4 slices of good quality bread, toasted 1/2 pound smoked sausage, sliced 1 (15 oz.) can of white beans such as Great Northern or cannelloni 1 medium tomato, diced 1 tablespoon diced red onion 2 tablespoons olive oil, plus more for cooking sausage 1 tablespoon red wine vinegar 1/4 teaspoon Kosher salt 1/4 teaspoon garlic powder 1/8 teaspoon black pepper
Drain and rinse the beans. In a bowl, gently mix together beans, diced tomatoes, diced red onions, 2 tablespoons olive oil, vinegar, salt, garlic powder and pepper.
Place the toast on a serving plate. Ladle the bean mixture and browned sausage slices between the two servings of toast. Top each serving with a tablespoon or two of chimichurri sauce.