yields 4–6 servings
- Preheat oven to about 400°.
- Combine in a small bowl:
- 2 Tbsp. miso
- 1–2 tsp honey or other syrup
- 2 tsp sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp grated fresh ginger
- 2 cloves garlic, finely grated
- 3 Tbsp water
- pinch crushed red pepper flakes (optional)
- Set this sauce aside.
- Combine in a baking dish:
- 4 Japanese egplants, cut into large diagonal chunks or sliced in half lengthwise
- olive oil, to coat
- ¼ tsp salt
- Roast for about 25 minutes,
- then stir in sauce (above) and return to oven for 5–8 minutes more.
- Garnish with:
- Gomasio Salt or toasted walnuts
- scallions, sliced thin on the diagonal
From pg. 108 of Veganish by Mielle Chénier-Cowan ROSE, Viva Editions, 2014.