Miso Roasted Eggplant

This recipe was created by Joni Condos of Opti Cook. Note: OPTIFAST licenses a selection of Opti Cook recipes and does not endorse or hold any further association with Opti Cook or its website content.
 

Ingredients (serves 4)

• 1 eggplant, cut into 2cm chunks
• 1 tbsp olive oil
• 2 sachets miso soup (2 x 18g sachets)
• 1 tbsp rice wine vinegar
• 3 tbsp water
• 1 Spring onion, sliced, to serve

Method

1. Heat oven to 200ºC (fan-bake). Toss the eggplant in the olive oil and season with a pinch of salt. Place on a baking tray & roast for 15 mins or until the eggplant is slightly browned.
2. Meanwhile, mix together the miso dressing ingredients and pour over the roasted eggplant, tossing it on the tray to coat well. Continue to roast for a further 5-10 minutes until they start to brown. Season and serve.

Notes

• This recipe can be made a few days ahead, a good one for storing in the fridge to add to salads.