Miso-Roasted Eggplant from ‘The New Easy’

This week, we’re spotlighting recipes from The New Easy: 135+ Clever Solutions and Flavor-Packed Recipes for Weeknights and Weekends by Donna Hay (HarperCollins). Hay is an Australian cookbook author and has her own magazine. Try the recipe at home and let us know what you think!

Photograph by William Meppem

By Donna Hay

Miso-Roasted Eggplant
Serves 4

4 small eggplants (aubergines), halved
Sea salt
¼ cup white miso paste
¼ cup mirin
1 tablespoon brown sugar
Sesame seeds, for sprinkling
Coriander (cilantro) leaves and sliced green onions (scallions), to serve

Preheat oven to 200°C (400°F). Cut deep slits into the flesh of the eggplant. Sprinkle with salt and allow to stand for 20 minutes. Brush away the salt and any excess liquid with absorbent paper. Transfer, cut-side up, to a baking tray and roast for 30 minutes. Combine the miso, mirin, and sugar and spoon over the eggplant. Sprinkle with the sesame seeds and roast for a further 15–20 minutes or until the eggplants are soft and well browned. Top with the coriander and green onion to serve.

Reprinted with permission from The New Easy by Donna Hay (HarperCollins).

More veggie recipes to love:

Spicy Cauliflower Stir-Fry from The Pioneer Woman

Burnt Green Onion Dip with Curly Kale from ‘NOPI’

Betty Liu’s Spicy Green Beans, Szechuan-Style