Roasted Eggplant with Miso, Parsley and Smoked Chilli

Easy prep for such unreal flavour. Smokey, tender and caramelized eggplant with salty miso is great as a side, tossed with pasta, stuffed in a wrap, pita or sandwich too. So delicious, and so easy.

Here’s what you’ll need:

Time: Prep 5 minutes | Cooking: 30 minutes
Serves: 2- 4

Ingredients
Eggplants
5 eggplants, split lengthwise
2 tablespoons olive oil
1 tablespoon miso
Black pepper

To serve
Olive oil
Smoked chilli
Parsley
Salt

Combine the olive oil, miso and black pepper together and coat the aubergines with it. Line a baking tray and roast aubergine skin side down for about 30 minutes till the flesh is soft. Remove flesh with spoon and gently break down.

To serve, drizzle with olive oil, smoked chilli, parsley and salt.