Miso Eggplant | Serves 4

This recipe is inspired by Sarah Britton’s, My New Roots. Gratitude! Super easy to make and absolutely delicious, this dish pairs perfectly with rice alongside tofu, fish or poultry. The eggplant becomes super tender and the miso mixture adds a salty but sweet tone to the recipe. Enjoy!

INGREDIENTS
2 small to medium eggplant, purple
1 tablespoon ghee or sesame oil
4 tablespoons mellow white miso
2 tablespoons rice vinegar
3 teaspoons maple syrup
2 tablespoons tahini
1/4 cup sesame seeds
1/4 cup minced fresh chives

METHOD
1. Preheat oven to 400˚.

2. Halve the eggplants lengthwise and score the flesh on the diagonal to create a grid. Paint the ghee or oil on the flesh. Then place eggplant halves, flesh down, on parchment lined baking sheet. Roast in the oven for 20 minutes.

3. Combine all miso ingredients in a bowl and mix well. When eggplant is done, remove from oven and turn over on pan. Then rub about 1/4 of the mix on the flesh side of each eggplant. Turn the oven to broil and place pan back in oven for 2-4 minutes, until just beginning to brown.