Resolution of the week: eat more color.
And it starts with these beautiful purple eggplants.
I know eggplant is not the most colorful veggie, but, after a couple of weeks of beige foods, brown foods, and… COOKIES, my body is so ready for a change. While I miss the little baked goods (it was as gluttonous as it was glorious) I can just feel my body cry out for all things veg.
But, then again, my name is the Cutting Veg
Now, even though I normally eat a pretty balanced lunch and dinner, one of my goals for 2018 is to make sure my dinners are SUPER colorful. And y’all, it’s not just for Instagram. I swear! I’m not so much doing it for the pretty food photos. But, as we all know, the color of a food can indicate the amount and type of nutrients it contains within. I want to get used to eating colorful produce at meals. Every meal, when possible.
With this (and this), I’d say I am off to a good start.
So here we are with a delicious, yet unexpected side dish to start working on your own New Year’s resolution. Because, let’s be real, there are only so many times you are going to be ok with having steamed veggies (am I right?). This eggplant is a combination of two things I love about recipes. Number one is that it packs a flavor WALLOP. There is not a time or place for sad and boring food.
We only get so many meals people!
Also, as a total aside, I’ve been sitting here, on my kitchen floor, right up against the stove (because it’s so warm and cozy), staring at my computer screen for the last twenty minutes just kind of twiddling my thumbs about how to start this post and what exactly to chat with you all about. Sure, I want to tell you guys all about these delicious eggplants, but it’s just been one of those long days and my brain feels fried.
But hey, look! We’re almost there!
Basically what I am trying to say is that my thought process is all over the place. I have a ton to say, but I’m not sure how to write down the proper words to express my thoughts. Does that make any sense? Probably not, but you sort of get it, right?
So anyways, these eggplant slices are roasted and then tossed in an awesome miso vinaigrette filled with all of the usual suspects that we know and love. Ya know, garlic, ginger, sesame oil, the works. Then, once the eggplant get all nice and dressed up, you stick them in the broiler to get all nice and crispy, Oh man, my mouth is watering just thinking about em!
See the second point I was going to make is that this eggplant is SUPER easy. It also lasts 4-5 days in the fridge which makes it great for meal prep! I love serving it for lunch next to some greens, pickled veggies, and a hunk of protein. Think chicken, fish, or tofu. And y’all, don’t feel guilty going for seconds with this bad boy. I promise you will not regret it.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 6 Japanese eggplant, cut on a diagonal into 1.5 inch slices (can sub 2 medium size Italian eggplants cut in half and in 1.5 inch slices)
- 1 tablespoon avocado oil or melted coconut oil
- 1/3 cup white or yellow miso
- 1.5 tablespoons grated ginger
- 1 clove garlic, grated (optional)
- 2 teaspoons sesame oil
- 1 teaspoon rice wine vinegar (or apple cider vinegar)
- 1/4 teaspoon black pepper
- 1 tablespoon sesame seeds
- 3 tablespoons green onion, thinly sliced
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Brush both sides of eggplant slices with avocado or melted coconut oil and place on baking sheet. Roast eggplant, flipping once, until very tender, about 20 minutes. Remove from oven. Arrange a rack in upper third of oven, if necessary, and heat to broil.
While the eggplant is cooking, whisk white miso, ginger, garlic, sesame oil, vinegar, and black pepper with 1 tablespoon water in a small bowl. Stir in 1 1/2 teaspoon sesame seeds and 2 tablespoons scallions. Smear top of eggplant slices with miso sauce. Broil until golden and charred in places, approximately 4–5 minutes. Remove from oven and sprinkle with remaining 1 1/2 tsp. sesame seeds and 1 Tbsp. scallions.