Roasted eggplant with tomato miso sauce is rich in umami flavour, slightly salty and sweet with just a touch of acidity. It's my take on the classic miso eggplant dish and perfect as a side dish or a main with rice or quinoa. It's a vegetarian, vegan, gluten-free and low-carb friendly eggplant recipe.
Ingredients
- 2 large eggplants aubergines, cut into quarters lengthways
- 3-4 tablespoons olive oil or coconut oil
- Salt
For the tomato miso sauce
- 1.5 tablespoons olive oil avocado oil or coconut oil
- 1 medium onion finey diced
- 3 cloves garlic finely diced
- 2/3 cup water
- 1 tablespoon tomato paste
- A pinch of red chili flakes
- 1 tablespoon fermented miso paste I used light brown
- A handful of chopped spring onion/scallions for garnish
Instructions
- Preheat oven to 190°C (375°F).
- Sprinkle the eggplant pieces with a little bit of salt. Leave for 5 minutes to draw out some of the moisture. Use a kitchen roll or kitchen towel to pat dry the flesh side.
- Brush the eggplants with olive or coconut oil and roast on a flat baking tray for 20 minutes. Turn them over and roast for a further 10 minutes.
- In the meantime, sauté the onions in olive oil over medium heat for 7-10 minutes, until soft and translucent.
- Add garlic and stir for a minute. Add tomato paste, chilli and water. Stir and cook for 8-10 minutes until thickened. Turn the heat off, add the miso paste and stir until well incorporated into the sauce. You can use a fork, a whisk or a potato masher to help dissolve the miso into the sauce.
- Spoon the sauce over roasted eggplant and garnish with chopped spring onion.
Notes
Instead of roasting the eggplant, you can slice it into thinner circles or strips and pan-fry them in a little oil until golden brown.
The sauce can be made ahead of time.
Nutrition
Calories: 178kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 157mg | Potassium: 499mg | Fiber: 6g | Sugar: 8g | Vitamin A: 94IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @cookedandloved or tag #cookedandloved