one green planet
one green planet

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.

Miso Roasted Eggplant and Zucchini [Vegan]

Calories

136

Serves

2

Cooking Time

30

Ingredients

  • 1 large eggplant cut into 3/4 inch pieces OR equivalent small eggplants halved
  • ½ tbs of olive oil
  • salt
  • 1½ tbs miso (I used a mild white miso)
  • 1 tbs mirin
  • ½ tbs sugar
  • ½ tbs cooking sake
  • 1 tbs water

Preparation

  1. Preheat the oven to 400 degrees.
  2. Toss the eggplant in the oil (or you can use zucchini too. See note.)  and put in a single layer in a baking dish.
  3. Sprinkle with salt.
  4. Roast for 20 minutes or until soft and lightly golden.
  5. Mix all the remaining ingredients until smooth.
  6. Pour over the vegetables and return to the oven for another 10 minutes for the sauce to caramelise.
  7. 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 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Rosalie Livingstone

See My Recipes

I am the author of Quinces and Kale and I live in Melbourne, Australia. I have two adorable grandchildren, a cat, Patsy and a dog, Jessie. I might be late to becoming a vegan in my fifties, but I am proof it is never too late to start. I LOVE food, repeat LOVE food, from comfort food to fine dining. I also care about the planet, and eating meat has such a huge environmental impact.

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