Healthy Recipes

Miso Roast Sprout & Eggplant Salad

July 16, 2020

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

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

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.