Simple and straightforward while still interesting. A sweet salty paste create a flavorful harmony with the earthy rich flavor of the eggplant.
Serving Size: 2 servings
2 medium eggplants
4 teaspoons white miso paste
2 teaspoons agave nectar
1 tablespoon gluten-free soy sauce
1 teaspoon toasted sesame oil
2 inch piece of ginger, peeled and grated
1 clove garlic, peeled and crushed
4 spring onions, shredded
2 teaspoons sesame seeds
4 tablespoons Unsweetened Plain Cashewmilk Yogurt
Preheat the oven to 350° F. Slice the eggplants in half lengthways and score the flesh in a diamond pattern, taking care not to cut through the skin. Line a baking sheet with greaseproof paper and lay the eggplants on top, cut sides up.
Mix the miso, agave, soy sauce, sesame oil, ginger and garlic with 2-3 tablespoons of water to make a smooth paste. Brush over the eggplant flesh and roast for 20-25 minutes until golden brown and soft. Sprinkle with the spring onions and sesame seeds and serve over Cashewmilk Yogurt.