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Miso Roasted Vegetables

Cook Time

40 minutes

Prep Time

10 minutes

Serves

Delicious caramelised miso roast vegetables with flavours of ginger, garlic sesame oil with spring onions is a great base for a vegetarian meal or side dish.

Ingredients

Vegetables

5-6 Japanese eggplants

¼ small kent pumpkin

Roasting sauce ingredients

1 tbsp malt vinegar

1 tbsp sesame oil

1 tbsp grated ginger

1/4 cup white miso paste

1 tbsp toasted sesame seeds

1 tsp soy sauce or tamari

2 tbsp honey

¼ cup sliced spring onion to garnish

¼ cup shiso leaves (optional)

A few edible flowers (optional)

1/2 cup Japanese Mayo

Make it into a meal

2 cups cooked brown rice

4-5 baby cucumbers, sliced

Instructions

Preheat the oven to 200 C or 395 F. Add all marinade ingredients into a bowl, stir to combine
Cut each eggplant in half (or 3-4 wedges if using large eggplants), cut pumpkin into 1 cm thick slivers to make ‘moon’ shapes, and cut away seeds
Paint the roasting sauce onto the eggplant and pumpkin
Dip one side of each vegetable in sesame seeds, then place on a baking sheet lined with baking paper, sesame side up
Bake for 25 minutes (on the middle rack), turn the vegetables (sesame seeds side down) brush more sauce on top, then continue baking for 10-15 minutes, until the vegetables are tender, and golden brown
Serve as a delicious side dish or make into a meal by serving with cooked rice and sliced cucumber.