Miso-Maple Aubergine with Black Sesame Lentil Crunch

Ingredients

• eggplants, halved lengthwise2 large
• white miso paste3 tablespoons
• maple syrup2 tablespoons
• soy sauce1 tablespoon
• rice vinegar1 tablespoon
• neutral oil2 tablespoons
• cooked lentils1 cup
• black sesame seeds2 tablespoons
• garlic, grated2 cloves
• cilantro, torn1/2 cup

Method

1. 1Heat the oven to 425°F and score the cut sides of the eggplants in a crosshatch pattern.
2. 2Whisk miso, maple syrup, soy sauce, rice vinegar, oil, and grated garlic into a smooth glaze.
3. 3Brush the glaze over the eggplant flesh and roast cut-side up for 20 to 25 minutes until very tender.
4. 4Warm the lentils in a small skillet, then stir in the black sesame seeds and a spoonful of any remaining glaze.
5. 5Spoon the lentil mixture over the roasted eggplant and return to the oven for 2 minutes to set the surface.
6. 6Finish with torn cilantro and serve hot with rice or greens.

Tips

• If your miso is very salty, add a teaspoon of water to the glaze for easier brushing.
• For extra caramelization, broil the eggplant for the last 1 to 2 minutes.

Nutrition