Miso-Glazed Eggplant with Sesame Lentil Crunch

Ingredients

• eggplants, halved lengthwise2 large
• cooked green lentils2 cups
• white miso paste3 tablespoons
• maple syrup1 1/2 tablespoons
• rice vinegar1 tablespoon
• sesame oil2 teaspoons
• neutral oil2 tablespoons
• scallions, thinly sliced4
• cilantro leaves1/2 cup
• lime1
• sesame seeds1 tablespoon
• cucumber, ribboned1

Method

1. 1Score the cut sides of the eggplants in a crosshatch pattern. Brush with neutral oil and roast cut-side up at 425°F until deeply tender, about 25 minutes.
2. 2Mix the miso paste, maple syrup, rice vinegar, sesame oil, and 1 tablespoon water into a smooth glaze.
3. 3Spread the cooked lentils on a tray, toss with a little oil, and roast for 15 minutes until some edges crisp.
4. 4Brush the eggplants with glaze and return to the oven for 5 minutes. Repeat once more for a shiny, caramelized finish.
5. 5Blend or finely chop the cilantro with the scallions, lime juice, and a spoonful of oil to make a bright herb dressing.
6. 6Arrange cucumber ribbons on plates, set the eggplants on top, and scatter the crispy lentils over everything.
7. 7Finish with sesame seeds and spoon the herb dressing around and over the dish.

Tips

• Roasting the lentils separately is what gives the dish its crunchy contrast; don’t skip that step.
• If your miso is very salty, taste the glaze before using and dilute with a touch more water.

Nutrition