Name: Miso Roasted Eggplant
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 as a side
Ingredients: 6 long miniature/baby eggplants, halved; 1 tablespoon extra virgin olive oil; 2 tablespoons miso; 2 teaspoons sugar; 2 tablespoon rice wine vinegar; 1 tablespoon water; 1 tablespoon sesame seeds, toasted; 2 tablespoon parsley or coriander, roughly chopped; 1/4 cup natural yoghurt; 1 tablespoon tahini

A super easy starter or side, these miso roasted mini eggplants are taken to a whole new level by a delicious tahini dressing.

Miso Roasted Eggplant

Prep 5 mins

Cook 15 mins

Total 20 mins

Yield 4 as a side

Ingredients

6 long miniature/baby eggplants, halved
1 tablespoon extra virgin olive oil
2 tablespoons miso
2 teaspoons sugar
2 tablespoon rice wine vinegar
1 tablespoon water
1 tablespoon sesame seeds, toasted
2 tablespoon parsley or coriander, roughly chopped
1/4 cup natural yoghurt
1 tablespoon tahini

Instructions

Preheat oven to 180C
Lay eggplant halves in a baking tray and drizzle over olive oil
In a small bowl, mix together miso, sugar, vinegar and water
Spread miso mixture over cut side of eggplant halves and roast for 15-20 minutes or until deep golden and slightly caramelised
To make the dressing, mix tahini and yoghurt with 2-3 tablespoons water until smooth
Drizzle tahini dressing over eggplant, sprinkle with sesame seeds and parsley or coriander and serve