Miso roasted eggplant, a creamy delight !
Hi ! I remember always wanting to eat this whenever we went to a Japanese restaurant as a youngster. So when I ate this, all the awkward memories came flooding back, ah to relive my teenagehood knowing what I know now !
Anyway, if you want feel young again, eat this (??!!)
Creamy, eggplanty, salty, sweet & a little crunchy – all the good stuff in one morsel.
Joni
Miso roasted eggplant
2016-04-03 23:03:38
Ingredients
- 1 eggplant, cut into 2cm chunks
- 1 tbs olive oil
- 2 sachets miso soup
- 1 tbs rice wine vinegar
- 3 tbs water
- 1 Spring onion, sliced, to serve
Instructions
- Heat oven to 200ºC (fan-bake). Toss the eggplant in the olive oil and season with a pinch of salt. Place on a baking tray & roast for 15 mins or until the eggplant is slightly browned.
- Meanwhile, mix together the miso dressing ingredients and pour over the roasted eggplant, tossing it on the tray to coat well. Continue to roast for a further 5-10 minutes until they start to brown. Season and serve.
Notes
- Can be made a few days ahead, also a good one for storing in fridge to add to salads etc.
Opti Cook https://opticook.org/
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Davina
June 28, 2016
I’ve just started optifast and this was exactly what I was looking for! Thank you so much for taking the time to out together these “intensive phase” recipes. One question, how much is in a miso sachet? I buy mine in a big tub & our supermarket doesn’t stock individual sachets for me to compare it to. Thanks!
Joni Condos
June 28, 2016
Hi Davina ! The sachets are 18g each, I would use 1 tbs of miso paste as an equivalent measure. All the best on your journey & thanks for taking the time to write 🙂 Joni
Deb
August 23, 2016
Wow! I adore eggplant and this simple meal was a winner.
Katelin Turner
December 27, 2016
Very yummy
Joni Condos
December 31, 2016
?? thanks ??