This is one of my favorite creations as of late. I’ve made it time and time again. Mostly because my husband claimed he didn’t like eggplant… until this dish.
Do you ever feel like you make the same things over and over? Or at least you cook with the same flavors over and over? I sure do. This is such a simple dish, only 5 ingredients (minus oil, salt and pepper) and bursting with different flavors. At least they’re different than my usuals. Just a good combo!
I like to have lots of veggies with dinner, but I don’t like to make a million dishes. (Mostly cause I don’t like to clean the dishes.) So I usually just make two different veggie dishes and some protein. That’s why I usually make a lot of whatever veggies we cook.
This way we also have some leftovers (most of the time) for having with eggs for breakfast or for packing a lunch. As we clean up from dinner we make little lunch containers for the next day. I find it’s much easier to pack a lunch this way.
The point is, if you’re serving more than just one other side with your meal, this recipe will probably feed more people that I denote in the recipe.
Mini rant time. Why do people say “3 AM in the morning”? I have heard this before and I just heard it pop up again the other day. Doesn’t saying “3 AM” cover the “in the morning” part?? It’s so redundant! Let’s get it together, people. It’s either “at 3 AM I woke up and yada, yada, yada” or “at 3 in the morning I woke up and yada, yada, yada”. I don’t know why, but this phrase drives me crazy. Is this some English grammar thing I missed? Because I don’t like it. C’mon, man!
- 2 eggplants
- 2 tablespoons olive oil
- salt and pepper
- 2 tablespoons low-sodium white miso paste
- 2 tablespoons rice wine vinegar
- 1 tablespoon toasted sesame seeds
- 2 sprigs fresh mint leaves, chiffonade
- Preheat oven to 375 F.
- Dice the eggplant into 1 inch cubes.
- Toss the eggplant with olive oil and divide evenly between the two baking sheets so they are in one even layer.
- Season with salt and pepper and bake for 20 minutes, stir then bake for another 20 minutes.
- In a small bowl whisk the miso paste and rice wine vinegar until smooth.
- When the eggplant comes out of the oven and while it is still warm, toss it with the miso dressing, mint, and sesame seeds.
Rate, Review, & Comment