Miso Roasted Eggplant Recipe

Miso Roasted Eggplant

Straight up umami goodness

Salty and crunchy on the outside, gooey and flavorful on the inside - these eggplants are sure to impress.

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Ingredients

Eggplants | cut lengthways into wedges or half

A glug of olive oil

3 tablespoons miso

3 tablespoons toasted sesame oil

2 tablespoons honey

2 tablespoons tahini

Juice of 1 lemon

For Serving

2 tablespoons sesame seeds

2 tablespoons pomegranate molasses

Bunch of cilantro | roughly chopped

Bunch of mint | roughly chopped

A scoop of Greek yogurt

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Instructions

Step One

Preheat the oven to 375 degrees.

Step Two

In a bowl whisk together the olive oil, miso, sesame oil, honey, tahini, and lemon juice until emulsified.

Step Three

Coat the eggplants in the miso mixture. Bake for 30-40 minutes until the eggplant is soft.

Step Four

Transfer the cooked eggplant to your serving vessel - top with the cilantro, mint, sesame seeds, a drizzle of pomegranate molasses, and a scoop of greek yogurt. Serve. Enjoy.