East Recipe
eggplant, carrot, scallion, kimchi, nori, sesame, edamame, avocado, ginger miso dressing
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Eggplant
Slice the eggplant into thin rounds. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Rinse and pat dry.
Cook the Eggplant
In a pan over medium heat, add a drizzle of oil and cook the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove from heat and set aside.
Prepare the Carrot
Julienne the carrot into thin strips. Set aside.
Slice the Scallions
Chop the scallions into small pieces, using both the white and green parts.
Make the Dressing
In a small bowl, whisk together 3 tablespoons of miso paste, 1 tablespoon of grated ginger, and 2 tablespoons of water until smooth.
Finish and Serve
Drizzle the ginger miso dressing over the top and sprinkle with sesame seeds. Serve with nori sheets on the side.