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Cooking 101
Roasting eggplant and cabbage with our Gingery Miso is an easy way to make an weeknight side dish or dinner party showstopper. It's easy, one-pan, and the flavors and textures all work together so damn well. Make it look chef-y with the sesame seeds and chopped fresh herbs. Don't forget flaky salt too.
Chef's Tip: Eggplant can be daunting. We understand. And there are times when it truly improves the flavor and texture if you salt it and then let the excess liquid release. This is not one of those times, and we're right here to support your eggplant journey. Roasting it this way gives you a tender, meaty eggplant, that just loves to be drenched in Gingery Miso. The cabbage is a bonus.
1 small head of cabbage, cut into thick wedges
2 small eggplants, cut into large chunks
Salt
2 Tbsp olive oil
2 Tbsp sesame seeds, toasted
1/2 bunch fresh cilantro, chopped, no hard stems
Preheat your oven to 425°F, with a rack in the center of the oven
Toss your veggies in olive oil and season with a pinch of salt. Spread the veggies out in a single layer on a baking sheet lined with parchment paper
Bake for 20 minutes until the bottom of the veggies are golden brown. Remove pan from oven and carefully flip the veggies over. Drizzle 1/2 a pouch of Gingery Miso over the veggies and return them to the oven for an additional 10-15 minutes, until veggies are tender and crisp on the edges
Place veggies on a serving platter and drizzle with more sauce, then garnish with toasted sesame seeds and cilantro
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
This recipe is also great with our Golden Turmeric Tahini.
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