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!
- 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
Preheat oven to hot, 200 C.
In a large bowl, combine white miso, maple syrup, olive oil and mixed spice.
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.
On a second tray, toss Brussels sprouts in remaining miso. Roast for 15 mins until caramelised.
Serve eggplants and sprouts scattered with pomegranate seeds, green chilli slices and red-veined sorrel. Accompany with lime wedges.