Weeknight Meal/Side Dishes
We are just discovering the many ways to cook with eggplant. Check out our vegetarian recipe and demo video to make our easy Roasted Eggplant with Thai Green Curry Miso Glaze & Tomato Salad. Yummy!
Handful cilantro, roughly chopped
1/4 C miso
2 TBSP oil
1 TBSP peanut butter
1 TBSP Masi Masa Thai Green Curry Spice Blend
Juice of large orange or 2 TBSP orange juice
Preheat oven to 425°F.
Cut eggplants in half lengthwise, leave stem on or cut off.
Score flesh of eggplant 2-3 times lengthwise (don’t cut through).
Brush both sides of eggplant with oil and place on parchment lined baking sheet skin side up.
Roast eggplant 10 minutes, flip over.
Roast another 10 minutes until tender.
Remove eggplant from oven.
Move rack to upper third of oven, turn heat to broil.
Whisk together the sauce in a small mixing bowl.
If the sauce is too thick, add a little more oil and/or orange juice. (You want it to be thin enough to spread on eggplant without having to mash it in).
Roast nuts in a skillet over medium-high heat, being careful not to burn.
Once cooled, roughly chop nuts.
Roughly chop tomatoes.
Roughly chop cilantro.
Stir nuts, tomatoes and cilantro in a bowl—set aside.
Broil Eggplant with Sauce & Top with Salad
Smear sauce on eggplant.
Let broil for 3-5 minutes until golden (OK if eggplant gets charred).
Remove from oven.
Move to serving dish and top with “salad.”
Leftover sauce will last in fridge for up to a week.