Miso Eggplant with Green Beans

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Miso

  3 tbsp or 52g

• Rice wine vinegar

  3 tbsp or 45g

• Green beans

  Snap beans, raw

  1 ½ cup, pieces or 150g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 large or 100g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

Directions

1. Preheat the oven to 350°F.
2. Grease a baking tray with half of the olive oil, lay out the eggplant slices, and drizzle with remaining oil.
3. In a small bowl, whisk together the miso and vinegar. Spoon the mixture over the eggplant slices, spreading evenly.
4. Bake for 15-20 minutes or until the eggplant is cooked through and the miso mixture begins to caramelize. Remove from the oven and let cool slightly.
5. Bring a small pot of water to a boil. Add the green beans and blanch for 1-2 minutes. Strain and transfer to a small bowl. Season with salt, pepper, and a dash of oil. Set aside.
6. Divide the beans and eggplant between plates. Garnish with sliced scallions, cilantro, and sesame seeds.

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