Roasted Eggplant with Thai Green Curry Miso Glaze & Tomato Salad

• 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

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.)

Prepare Salad Topping

1. Roast nuts in a skillet over medium-high heat, being careful not to burn
2. Once cooled, roughly chop nuts
3. Roughly chop tomatoes
4. Roughly chop cilantro
5. Stir nuts, tomatoes and cilantro in a bowl—set aside

1. Smear sauce on eggplant
2. Broil 3-5 minutes until golden (OK if eggplant gets charred)
3. Remove from oven
4. Move to serving dish and top with “salad”

Serve!

NOTE: Leftover sauce will last in fridge for up to a week.