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
Cook
Total
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
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