MAINS

MISO ROASTED EGGPLANT

The secret ingredient is always love !

Use this recipe as an inspirational guideline. I invite you to get creative, experiment, try new ingredients and different combos. If you don't have/like something, swap it out with something else. Taste as you go along. Trust your tastebuds and your gut...and most importantly, have fun!

Love x Mila*

THIS IS A GREAT WHOLE FOOD MEAT SUBSTITUTE FOR VEGETARIANS AND VEGANS / SERVE AS A MAIN OR A SIDE / SWEET AND SALTY UMAMI GOODNESS

If you're not a big fan of eggplant, then this Miso Roasted Eggplant might be the recipe that converts you!


Many people don't like eggplant because they've had a bad experience with undercooked spongey eggplant. Roasting the eggplants for, sometimes even up to an hour, ensures they're creamy, cooked and caramelised to perfection. Good things take time, especially when it comes to eggplant.


If, like me, you love eggplant, then this will become your new favourite way of preparing it. Roasting it with miso turns it into a pocket of caramelised, creamy, sweet-salty goodness! It's so good I could eat it for dessert!


TIP / Use nice medium plump sized eggplants for the recipe. I don't usually salt the eggplants beforehand but feel free to do so if you prefer.

MISO ROASTED EGGPLANT

MISO ROASTED EGGPLANT

Ingredients

2 - 3 Eggplants / depending on how many you need / halved lenthways


2 Tbsp Olive Oil


2 tsp Brown Miso Paste


1 Tbsp Soy Sauce / Tamari


1 tsp Toasted Sesame Oil / optional

MISO ROASTED EGGPLANT

Instructions

Preheat the oven to 180°


Rinse the eggplants and halve them lengthways.


Using a sharp knife, score the flat, cut side of the eggplant, making a diamond pattern. 


Prepare a baking tray with parchment baking paper and place the eggplants, flat side facing up, on the tray.


Add about 2 tablespoons of olive oil to a small bowl and brush the oil over the spongey surface of the eggplants, coating it thoroughly.


Pop the tray into the oven and roast for 20 minutes - set a timer.


Prepare the miso sauce by combining all the ingredients and mixing it thoroughly.


After 20min, remove the tray from the oven and brush the eggplants with a generous coating of the miso sauce.


Put the tray back in the oven for 15 minutes - set a timer.


After 15min, remove the tray from the oven and brush the eggplants with another coating of miso sauce. The eggplants should be looking soft and delicious by now.


Put the tray back in the oven for another 15 minutes or so, depending on your oven and the eggplants. You decide if it needs more or less time. You can even crank up the heat a bit if you feel it needs more caramelisation... remember to keep an eye on it. You don't want your eggplant to turn to soup!


Once it's ready, garnish it with a sprinkle of sesame seeds and some freshly chopped coriander.

 

ENJOY + HAPPY EATING!

Feel free to get in touch if you have any questions, comments or requests. 

I would love to hear if you've tried the recipe and what you think of it!

Love x Mila*