Miso Roasted Eggplant
Ingredients
1 large eggplant
2 T miso
2 T soy sauce
1 T sriracha
2 t toasted sesame oil
1 t rice wine vinegar
sesame seeds to garnish
INSTRUCTIONS
Preheat oven to 400 degrees.
In a small bowl mix together miso, soy sauce, sriracha, toasted sesame oil and rice wine vinegar.
Score eggplant with a knife and brush with 1/2 of the miso sauce, bake for 25-30 minutes until eggplant is golden and tender.
Once eggplant is roasted, brush again with remaining sauce and sprinkle with sesame seeds.
I love this recipe with my Cauliflower Tabouli on the side!