Miso Eggplant with Green Beans

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Eggplant

  Raw

  ½ eggplant, unpeeled (approx 1-1/4 lb) or 274g

• Miso

  1 ½ tbsp or 26g

• Vinegar

  Distilled

  2 ¼ tsp or 11g

• Green beans

  Snap beans, raw

  ⅜ cup, pieces or 38g

• Salt

  Table

  ½ dash or 0.2g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Scallions

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

  2 ½ large or 63g

• Fresh cilantro

  Coriander leaves, raw

  ½ tbsp or 0.5g

• Sesame seeds

  Seeds, whole, dried

  ½ tbsp or 5g

• Soy sauce

  Regular sodium, Shoyu

  ¾ tsp or 4g

Directions

1. For the eggplant: Preheat the oven to 350 degrees F. Grease a baking tray with the vegetable oil and then lay out your eggplant slices and drizzle a little more oil over the eggplant slices. In a small bowl whisk together the miso soup paste and the vinegar. Now spoon the mixture over the eggplant and spread it over each eggplant slice evenly. Place the tray into the oven for 15-20 minutes or until the eggplant is cooked through and the miso paste mixture begins to caramelise. Remove from the oven and allow to cool slightly so you can handle them.
2. For the beans: Bring a small pot of water to the boil. Add the green beans and blanch them for 1-2 minutes. Strain them and transfer them to a small bowl. Season the beans with salt and pepper and a dash of oil and leave aside ready to serve.
3. To serve: Divide the beans between plates and then the eggplant. To finish off sprinkle the sliced spring onion, cilantro, and sesame seeds over the eggplant, drizzle with a little more oil, a dash of soy sauce, and some extra vinegar. Enjoy!

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