Roasted Eggplant Recipe

Preheat and prepare eggplant

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil. Trim the stem ends of the eggplants and slice each in half lengthwise. Using a small knife, score the flesh in a diamond pattern about 1/4" deep to help cook evenly and absorb glaze.

Season and roast

Brush the cut surfaces with 2 tbs olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper. Place cut-side up on the prepared baking sheet. Roast on the middle rack for 30–40 minutes, until the flesh is very tender and edges are caramelized. For extra char, switch to broil for 2–3 minutes watching closely.

Finish with honey-miso

When eggplant is tender, remove from oven and brush the cut surfaces with 4 tbs of the honey-miso glaze (see glaze section). Return to oven for 4–6 minutes to set the glaze and deepen color. Remove and let rest 3 minutes.

Plate and sauce

Spoon about 3–4 tbs (or 3/4 cup divided across servings) of warm mole onto each serving plate, spreading into a pool. Place the roasted eggplant halves on top of the mole. Drizzle any pan juices and an additional teaspoon of lemon juice over the eggplant. Sprinkle lemon zest over the top to taste.

Crunch and greens

Scatter 2 tbs puffed wild rice per serving (total 1/2 cup for the recipe) around and on top of the eggplant for texture. Toss pea tendrils lightly with a teaspoon of olive oil and a pinch of salt and place a small handful (about 1/4 cup) on each plate. Garnish with microgreens if using.

Whisk together 2 tbs white miso, 2 tbs honey, 1 tsp rice vinegar, 1/2 tsp soy sauce and 1/2 tsp sesame oil. Add 1 tbs warm water to loosen to a brushable glaze consistency. Taste and adjust: add more honey for sweetness or a few drops more vinegar for brightness. Keep warm or room temperature; reserve 4 tbs for glazing the eggplant and the remainder for finishing.

Heat 1 tbs olive oil in a saucepan over medium heat. Add 1/2 cup finely chopped white onion and cook until translucent, 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Stir in 1 tbs tomato paste, 1 tsp smoked paprika, 0.5 tsp ground cumin, 1 tsp chili or ancho powder and 1 tsp unsweetened cocoa powder. Cook 1–2 minutes to bloom the spices.

Add 1 cup stock, 1 tbs almond or peanut butter, 1 tsp honey or brown sugar, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 8–10 minutes to meld flavors and slightly reduce.

Transfer the mixture to a blender or use an immersion blender and puree until smooth. Taste and adjust seasoning; add 1 tsp lemon or lime juice to brighten. If too thick, thin with up to 2 tbs extra stock or water. Keep warm; use about 3/4 cup total for plating.