When you come home and don’t feel like cooking, skip the pasta and opt for a healthier meal by roasting vegetables. The oven does most of the work and you don’t need to keep an eye on it. Just make sure you have a timer! Olive oil, salt and pepper is a nice and simple way to dress your vegetables but there are ways to make them more interesting. I always keep a small tub of miso paste in my fridge for such occasions. It’s already fermented so it will not go bad and a little goes a long way!
Miso-glazed Roasted Eggplant with Sesame Seeds
1 eggplant, sliced
2 tbsp. of yellow miso paste
5 tbsp. of olive oil or sesame oil
Toasted sesame seeds, to top
Preheat oven to 425° F (215°C).
In a small bowl, mix the paste with the olive oil and brush the mixture onto each side of the eggplant slices. Lay the slices out on a baking sheet and cook for 15 minutes. Remove from oven, top with sesame seeds and cook for another 5 min.