Yield
Serves 8
Prep Time
15mins
Cook Time
30mins
Difficulty Level
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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!

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
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.

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