Miso & eggplant is a beautiful flavour combination, if you haven't already tried a dish like this you're in for a real treat. You can add a little bit of honey if you like for extra sweetness, and keep it in the oven even longer if you like it more dark and roasted.

INGREDIENTS

• 1/2 cup Shiro Miso
• 2 large sized eggplants or 4 long thin eggplants – sliced in half longways
• 3 tbsp Tamari Sauce
• 1 tsp Honey
• 1 tbsp Sesame seeds
• 2 tbsp Macadamia Oil

METHOD

1. Preheat the oven to 180 degrees.
2. Brush the eggplant with the oil and place on a roasting tray.
3. In a bowl, mix together the miso, tamari sauce and honey.
4. Use a spoon to spread the mixture over the eggplants. I find that no additional salt is needed as the miso and tamari have a very strong saltiness already.
5. Roast in the oven for 30 minutes – longer if your eggplant is larger. You may need to cover the tray with foil if its starts to become too dark.
6. Remove from the oven and sprinkle with sesame seeds. I also had some broadbean leaves so placed a few leaves around. Serves as a side for 4 people.

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.