Coat eggplant in oil (coconut/olive/neutral oil), and roast for about 20 minutes or until the flesh is creamy and soft.
While the eggplant is roasting, prepare the sauce. Combine the miso, rice vinegar, soy sauce, honey and grated ginger and stir until smooth.
Remove the eggplant from the oven and spread the miso sauce on top of each eggplant half. Broil for another 5-10 minutes or until slightly charred. Keep an eye on it so it doesn’t burn!
Serve: Top with sesame seeds, a drizzle of the ginger miso sauce, green onions and a sprinkle of red pepper flakes. Enjoy!
Notes
PREP AHEAD: These roasted eggplant reheat well so feel free to prepare these ahead of time and simple reheat in the oven or microwave. LEFTOVERS/STORAGE: Store in a glass container in the fridge for 4-7 days. MAKE IT GLUTEN-FREE: Make sure to use tamari instead of soy sauce.NUTRITION NOTES: Eggplant is a great source of fiber and the purple color provides anthocyanins, a flavonoid and antioxidant that can help protect from free radicals in the body. Also, miso contains beneficial bacteria that are healthy for your gut!SERVING SUGGESTIONS: While this eggplant recipe is healthy, make it a complete and balanced meal by adding a lean protein, a side of whole grains and a healthy fat. Try it with sesame soba noodles and crispy baked tofu or brown rice, roasted broccoli and soy sauce glazed salmon.