Thanksgiving used to be so easy. You’d cook like a mad thing, burn a few dishes, fall asleep during a bowl game and wake up at two in the morning with a glass of merlot clutched in your hand and Mad Max Beyond Thunderdome blaring on the television. Ah, those were the good old days.

Now it’s a whole lot more complicated. You’ve got someone coming who is lactose intolerant. Somebody else who can’t eat gluten and another who is vegan. Suddenly trad turkey and trimmings just doesn’t cut it.

But fear not. Make a showstopper ‘free from’ dish – no meat, no dairy, no gluten and you’re sorted. Forget some sorry, last minute pasta with tomato sauce – that’s not “Thanks” giving it’s “I-couldn’t-be-bothered” giving. Meat eaters can tuck into turkey while your plant-based buddies smile smugly. It’s a win-win.

And when it’s all over, you can take your glass of wine, find a comfy spot on the sofa, and have a well deserved snooze. Just don’t forget to wake up before the credits roll.

Serves 2-3

2 medium eggplants, about 1.5 lbs total

Olive oil – about ¼ cup

2 Tbsp. yellow miso

1 Tbsp. rice wine vinegar

1 Tbsp. mirin

½ tsp chile molido powder (mild)

1-5.3oz tub of COYO coconut yogurt alternative natural flavor

1 Orange

Handful of cilantro, about 5 oz., chopped

Chile pequin flakes

Preheat oven to 425ºF

Slice the eggplants lengthwise into ½-¾” slices. Place on a non-stick baking pan (you may need to use two pans). Lightly score each side of the slices with a knife in a diamond pattern. Brush liberally with olive oil on both sides, sprinkle with salt and place in the oven for around 15 minutes, flipping the slices halfway through.

While the eggplant is cooking, whisk together the miso, rice wine vinegar, mirin and chile molido powder. When the eggplant is golden brown, brush on the miso glaze and cook for another 5 minutes. Then flip the slices over and baste the miso glaze on the other side. Cook for another five minutes – the eggplant should be browned and thoroughly cooked through.

Remove from the oven. Whisk together the COYO with 2 teaspoons of orange zest and 2-3 tablespoons of orange juice. The mixture should be thick but pourable.
Place the eggplant slices on a platter, drizzle with the orange-COYO sauce, scatter the cilantro on top and finish with a sprinkle of chile pequin flakes.