Roasted Eggplant with Miso Glaze
Tap into the power of fermented foods with this delicious side dish! Miso is a gorgeous way to enhance vegetables - that combo of acidity and savory is so tasty. Enjoy this as a side dish any time of year. Consider changing it up a little and making it a part of your next BBQ on the outdoor grill.
One large or two medium-sized eggplants
Extra virgin olive oil (EVOO)
1/4 cup white miso
1 Tbsp grated ginger
1 tsp sesame oil
2 Tbsp honey
2 tsp rice vinegar
1 tsp chili paste (I used Thai green but red would work too!)
2 Tbsp toasted sesame seeds
2-4 Tbsp water
Slice one large or two medium-sized eggplants into 1/2 inch rounds on a greased roasted pan and brush with 2-3 Tbsp of EVOO. Roast at 425 degrees for 10 minutes, then flip and roast an additional 10 minutes. While eggplant is roasting, whisk together miso, ginger, sesame oil, honey, vinegar, chili paste, sesame seed and water. Thin the sauce with more water as needed so that it spreads easily on eggplant. Broil an additional 2-3 minutes. Enjoy!