![Miso Roasted Eggplant [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/03/eggplant1.jpg?fit=1200%2C800&ssl=1)
Miso Roasted Eggplant [Vegan]
A simple and flavorful way to use that extra eggplant and zucchini from your CSA, garden or even just an overzealous shopping trip. This is incredible by itself, but would work well as a satisfying side or even the filling of a delicious veggie sandwich.
Ingredients You Need for Miso Roasted Eggplant and Zucchini [Vegan]
How to Prepare Miso Roasted Eggplant and Zucchini [Vegan]
- Preheat the oven to 400 degrees.
- Toss the eggplant in the oil (or you can use zucchini too. See note.) and put in a single layer in a baking dish.
- Sprinkle with salt.
- Roast for 20 minutes or until soft and lightly golden.
- Mix all the remaining ingredients until smooth.
- Pour over the vegetables and return to the oven for another 10 minutes for the sauce to caramelise.
- Garnish with some finely chopped spring onion and toasted sesame seeds.
Notes
I also made this with some zucchini cut into 1 cm thick sticks
Nutritional Information
Per Serving: Calories: 136 | Carbs: 23 g | Fat: 5 g | Protein: 4 g | Sodium: 481 mg | Sugar: 14 g
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Many thanks for this recipe Rosalie, your suggestions are very helpful and I shall try making this on the weekend! :)