|10 min||35 min||8|
|4 tbsp||Miso paste, white|
|2 tbsp||Coconut sugar|
|2 tbsp||Rice vinegar|
|8 eggplant||Japanese eggplant|
|2 tbsp||Sesame oil|
|2 tbsp||Sesame seeds|
|2 stalk(s)||Green onion, scallion, ramp (sliced on diagonal)|
1. Whisk together miso, wine, coconut sugar and vinegar in small saucepan. Bring to a simmer over medium heat and cook 2 minutes to thicken. Remove from heat until ready to use.
2. Position rack in centre of oven and preheat to 400°F. Slice eggplants in half lengthwise. Score in a crisscross pattern, brush with sesame oil, sprinkle with salt and roast cut side up on a baking sheet for 20 minutes. Turn cut side down, and roast 10 minutes more.
3. Place rack in uppermost position in oven and adjust oven temperature to broil. Flip eggplants cut side up and brush with miso mixture.
4. Broil 4 to 5 minutes. Top with tahini, sesame seeds and green onions to serve.
is a heart healthy vegetable packed with fiber, B vitamins and antioxidants!