Roasted Miso Eggplant
This easy roasted miso eggplant will have dinner ready in 20 minutes with minimal cleanup after.
Ingredients
- 3 Japanese eggplant or Chinese eggplant
- 1/4 cup chickpea miso or even red or white miso would be great
- 2 tbsp coconut aminos
- 2 tbsp sesame oil
- 1/2 tsp rice wine vinegar
- 1 tbsp honey
- 1 tsp grated ginger
- 1 tsp or sake or mirin
- 3 tsp fresh lime juice
- 1/4 cup pomegranate seeds
- 1-2 scallions sliced
- 2 tbsp chopped cilantro
Instructions
- Preheat the oven to 425
- Slice the eggplant in half lengthwise, score the flesh with a knife, and season with salt and pepper
- In a small bowl whisk together the miso, coconut aminos, sesame oil, rice wine vinegar, honey, ginger, sake, and lime juice.
- Spoon and rub the miso onto each eggplant and roast in the oven for 20 minutes.
- Remove from the oven once cooked and top with pomegranate seeds, cilantro, and scallions.
- Serve over rice and veggies of choice.