Miso & Tomato Baked Eggplant

Who else is a fan of Eggplant or Aubergine as it’s also known as? It’s one of my fav vegetables, after broadbeans & okra…so here’s a dish that I cooked up awhile ago and haven’t been able to share as I find it a little challenging to mix up the sweet & savory posts here 

So here it is with my recipe:⠀
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Miso & Tomato Baked Eggplants⠀
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2 large organic eggplants (washed & cut as pictured)⠀
1 large onion ⠀
2 cloves garlic⠀
2 cups chopped tomatoes⠀
1 tbsp dry oregano herb⠀
2 tbsp tomato paste⠀
2 tbsp organic mugi miso paste⠀
Extra virgin olive oil ⠀
Sea salt & cracked black pepper to season⠀
Parsley to garnish⠀
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Step 1 – Brush eggplants with a good amount of olive oil, salt, pepper & oregano and then char grill to soften a little before baking, and leave aside.⠀

Step 2 – Sauté onion, garlic in olive oil (a good drizzle) and then add the tomato, tomato paste, oregano, and miso and allow it to simmer. Add more salt & pepper to taste.

Step 3 – Pour sauce into baking tray and then add eggplants on top. Place into oven and allow it to bake for about 45 min until cooked on 200 degrees. Remove and enjoy with your favorite salad, rice of quinoa.