Roasted Miso Veggies

Roasted Miso Veggies
Contributed by
Rose Fenasse
Serves
2-4
Time
Prep: 15 mins. Cook: 30 mins.
A delicious, flavoursome twist on roasted vegetables with a burst of Asian flavour! I served this with brown rice, a handful of mixed leaves, crushed cashews, chicken and a squeeze of lemon.

Method

  1. Preheat oven to 160˚C and line a tray with baking paper.
  2. Cut eggplant into ½ cm discs then sprinkle with sea salt. Leave for 5-10 minutes to tenderise and sweat the eggplant. Once the eggplant has released its liquid, pat dry with a paper towel and place on the tray.
  3. Arrange the rest of the prepared vegetables on the tray in a single layer.
  4. Dice the ginger and garlic finely, then add to a small bowl along with the miso, sesame oil, tamari and chilli flakes. Mix until well combined. If the paste is too thick, add a small amount of sesame oil until a spreadable consistency is formed.
  5. Spread the paste over the vegetables, then sprinkle over sesame seeds and onions.
  6. Place vegetables in the oven and roast for 30 minutes or until cooked. Serve and enjoy!

Buy Ingredients

  • Organic Chilli Flakes 35g

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  • Organic Tamari 250ml (Wheat, Gluten & GMO Free)

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    Product of Thailand. Packed in Australia.
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    Product of Mexico. Packed in Australia.
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    Organic white miso paste has an aromatic scent and a mellow mild taste. It is made by a traditional and natural fermentation method, which produces unpasteurised fresh live miso.Live miso contains...
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