Roasted Eggplant with Miso Lime Dressing

Here's a recipe similar to what I tried a few weeks ago.

Dressing inspired by Bon Appetit
Serves 4

1 large eggplant
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon honey
zest of 1 lime
1 tablespoon lime juice
1 tablespoon water
3 tablespoons white miso
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chopped fresh cilantro
togaroshi, optional

Preheat oven to 375 degrees.

Prepare the dressing. Whisk together rice vinegar, sesame oil, honey, lime juice and zest and water. Next, blend miso with the ingredients, using a fork to mash and then form into a paste.

Slice the eggplant in half lengthwise. Pierce the surface with a fork. Spoon the dressing liberally over the eggplant.

Roast until eggplant is falling-apart tender, about 45 minutes to an hour.

Remove from oven. Sprinkle with cilantro and togaroshi, if desired.

When eating, it’s best to mix together the miso dressing with the tender eggplant beneath to distribute the salty miso flavors.