Miso Roast Sprout & Eggplant Salad

This quirky salad will be the talking point of your next meal. Think miso-glazed eggplants and caramelised brussels sprouts with a sprinkling of tangy pomegranate seeds and a subtle chilli kick. Yums!

Yield: Serves 8
Prep Time: 15 mins
Cook Time: 30 mins
Difficulty Level: 3/5

Ingredients

• ¼ cup white miso
• ¼ cup maple syrup
• 2 tbsps olive oil
• ½ tsp mixed spice
• 5 Lebanese eggplants, halved
• 500 g Brussels sprouts, trimmed, halved
• ⅓ cup pomegranate seeds
• 1 long green chilli, sliced
• ½ cup red-veined sorrel
• Lime wedges, to serve

Steps

01. Preheat oven to hot, 200 C.

02. In a large bowl, combine white miso, maple syrup, olive oil and mixed spice.

03. Score cut-side of eggplants in a criss-cross pattern. Brush half miso mixture over cut-side. Place on a lined oven tray, cut side up. Roast 30 mins unil cooked through.

04. On a second tray, toss Brussels sprouts in remaining miso. Roast for 15 mins until caramelised.

05. Serve eggplants and sprouts scattered with pomegranate seeds, green chilli slices and red-veined sorrel. Accompany with lime wedges.