I’ve decided that eggplant is going to be the “it” veggie for 2018. At least in this household. As a vegetarian it has been on regular rotation in my household for a long time. I tend to have it simply grilled or roasted in the oven, yet it never disappoints and I can just about eat my weight in it. I love how it just takes on any flavor you give it, but alone But as I was doing a ton of meal prep, I decided to try something new to make it a little more tender and give it a new flavor. The reaction I got from Mr. CN was just short of shock, especially because he is a former eggplant hater. (Good thing he converted!).
“If we had a restaurant, this dish would definitely be on the menu.” Smart guy. Buttering me up so I will continue to experiment and get inspired to try out new recipes. I really do love showing people how good food can be quite simple.
This recipe was intended for a holiday side dish at Thanksgiving, even though its rocking the red & green. I mean, it’s already halfway through October. What?! But I can see that this is going to be making a regular appearance, especially since it’s so simple and requires few ingredients and little prep time.
When I served this for dinner I added a bed of arugula, quinoa and white beans to my plate and topped it with this eggplant. You could also do it reverse.
But simply it’s pretty versatile, so feel free to be creative if you decide to turn it into a whole meal. Buddha bowl anyone?
Miso & herb glazed eggplant + vegan creamy cashew dressing
- 2 globe eggplant* halved lengthwise
- 2 tbsp olive oil
- 1 tbsp red miso see notes for subs
- 2 tsp coconut aminos (sub soy sauce)
- 2 tsp white wine vinegar
- 1 tsp honey or maple syrup
- 1 tsp red pepper flakes
- S & P
- 2 tbsp chopped mint
- 2 tbsp chopped parsley
- 1/4 c pomegranate arils
Creamy cashew dressing
- 1/2 c raw cashews
- 1/2 c water
- 2 tbsp coconut aminos sub tamari or soy sauce
- 1 tbsp olive oil
- 1 lemon juiced
- 1 tbsp minced ginger
- S & P to taste
Preheat oven to 375˚F.
Score the eggplant diagonally, but be sure not to cut all the way through to the bottom. Place into a baking dish.
In a small bowl, combine olive oil, miso, aminos, vinegar, honey, and red pepper flakes. Using a brush or spoon coat the eggplant halves with the glaze. Allow to sit for 15 minutes.
Roast the eggplant in the oven for 25 minutes, or until tender. You can test with a fork.
Remove from the oven and top with mint, parsley, and pomegranate. Drizzle with creamy cashew dressing.
Creamy cashew dressing
Blend all ingredients together for the cashew dressing until well combined. Store in a glass jar or bottle in the fridge until ready to serve.
*For particularly fat eggplants, you may want to slice them lengthwise into thirds.
If you don't have miso on hand or do not want to buy it for this recipe, sub with balsamic vinegar.