Miso Eggplant + Thai Salmon Bowl

Ingredients 

Salmon bowl:

• Cooked salmon (however you'd like), don't need to season other than salt

• Thai Sweet Chili–Herb Sauce (Nam Jim Gai)

  Ingredients:

  • 3–4 Thai chilies (red for color, green for more heat), finely chopped

  • 2 cloves garlic, minced or pounded

  • 2–3 tbsp palm sugar (or light brown sugar)

  • 3 tbsp fish sauce

  • 3 tbsp fresh lime juice

  • 2 tbsp rice vinegar

  • 1–2 tbsp water (to thin if needed)

  • Small handful of cilantro leaves, chopped

  • Optional: 1 tbsp finely chopped fresh ginger

• Red onions

• Fresh mint

• Cooked rice

Miso eggplant:

• Eggplant (honestly any is fine, japanese, baby, regular), cubed, sliced, whatever you want honestly

• Salt

• Miso paste

• Honey or maple syrup

• Sesame oil

• Scallions if you want

Instructions

1. For the salmon bowl, all you have to do is make the sauce as mentioned above, combine it in a bowl with your cooked salmon that you've broken into flakes, add your red onions, mint, rice, and that's it, super flavorful

2. For the eggplant:

   1. Throw your chopped eggplant in the pan, salt it, and let it start cooking down til it gets super soft on all sides, usually takes about 10-15 minutes for me

   2. Once you think it's basically done, in a separate small bowl, mix the miso paste with some honey, and then just throw it in to the pan until it all melts and coats the eggplant

   3. Once that's caramelized, drizzle a little sesame oil over the top (super potent so just a bit) and mix it all around)

   4. Top with sesame seeds and scallions