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miso eggplant is miso paleo

Miso Eggplant

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 1x

Ingredients

Scale
  • 1 large eggplants (aubergines), cut into quarters going lengthways
  • 34 tablespoons olive oil or coconut oil

For the sauce


  • 1 1/2 tablespoons coconut oil (or 2 tbsp virgin olive oil
)
  • 1 brown onion, diced
  • 3 garlic cloves, finely diced
  • 2/3 cup water
  • 
2 teaspoons tomato paste
  • Pinch of red chill flakes
  • 1 tablespoon fermented miso paste
  • Handful of chopped green onion

Instructions

  1. Preheat oven to 190°C (374°F).
  2. Brush the eggplants with olive or coconut oil and roast in a baking tray for 20 minutes. Turn them over and roast for a further 10 minutes.
  3. In the meantime, sauté onion in olive oil over medium heat for 7-10 minutes, until soft and translucent. Add garlic, tomato pate, chilli and water. Stir and cook for 8-10 minutes until thickened. Turn the heat off, add the miso paste and stir through until well incorporated.
  4. Spoon the sauce over roasted eggplant and garnish with chopped spring onion.

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