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Roasted Miso Eggplant with Greek Yogurt
20 mins
Total Time
1 hr
Keyword: Eggplant, Miso
Servings: 4
  • 4 baby eggplants
  • ¼ cup toasted sesame oil
  • 2 cloves garlic, roughly chopped
  • 1 1 inch piece fresh ginger, peeled and roughly chopped
  • 2 tablespoons rice vinegar
  • 1 tablespoon red miso
  • 1 tablespoon pure maple syrup
  • ½ teaspoon sambal oelek, see tip
  • ½ teaspoon soy sauce
  • Pinch of flaky sea salt
  • ½ cup plain Greek yogurt
  • ¼ cup peanuts, finely chopped
  • 2 tablespoons finely chopped fresh parsley
  • ½ lemon
  1. Preheat oven to 400°F.
  2. Slice eggplants in half lengthwise. Make a few long slices in the eggplant flesh with the tip of a knife, making sure not to pierce the skin. Arrange the halves, cut-sides up, on a large rimmed baking sheet.
  3. Combine sesame oil, garlic, ginger, vinegar, miso, maple syrup, sambal oelek and soy sauce in a food processor. Pulse until mostly smooth.
  4. Brush the eggplant halves with the glaze; roast until the eggplant is tender, about 40 minutes.
  5. Transfer the eggplant halves to a platter. Sprinkle with salt and top with yogurt, peanuts and parsley. Squeeze lemon over the top.
  6. Prepare miso glaze (Step 3); cover and let stand at room temperature for up to 3 hours.
Recipe Notes

Sambal oelek is a thick Indonesian condiment made with chiles, vinegar and salt that adds a spicy kick to the dressing here. Find it in well-stocked grocery stores or specialty Asian grocery stores. Use the rest of that jar in stir-fries, noodle dishes or in place of your favorite hot sauce.