Miso Glazed Eggplant Fries

Lately I have been loving Miso Paste. It has so much flavor and tons of health benefits. It is important to use it lightly, though, since it does contain a lot of sodium. One teaspoon goes a long way. I generally use it in marinades and dressings instead of salt. Miso glazed eggplant brings me back to good old Chinese food. You can pretty much find it at every Chinese takeout place.  But keep in mind it’s pretty much always fried. So I decided to finally document my homemade version. I make this at least once a week, alternating vegetables. I have done this with brussel sprouts, asparagus, cauliflower and all turned out amazing. But Eggplant is a classic!

• 3 teaspoons miso paste (any kind of miso paste works)
• 1/4 cup lemon juice
• 1/8 cup apple cider vinegar 
• 1/8 cup braggs amino acid (soy sauce alternative)
• 1-2 tablespoons hot sauce (optional)
• 1 large-medium size eggplant cut into long strips

Directions preheat oven to 425

1. In a small bowl combine miso, lemon juice, apple cider vinegar, braggs amino acid and hot sauce if using. Mix together till combined 
2. Place cut eggplant in a large mixing bowl pour marinade over the eggplant
3. Mix the eggplant and marinade till each is coated with the dressing. You can leave to marinade for a couple of hours or cook right away
4. Line a baking tray with parchment paper spray with non-stick spray and place eggplant on the tray
5. Bake at 425 for around 30 minutes or until slightly brownish