Mariela Alvarez Toro shares a simple recipe, perfect for a weekend lunch accompanied with a big handful of greens.
By Mariela Alvarez Toro
Miso is delicious. Its perfect match: the humble, sweet pea. 
I came to know miso through and article on the NYT by Mark Bittman. Ever since, I have been using it regularly. I like miso because, when mixed to other food, it adds complexity and texture without much fat. Because it miso is fermented, it has a complex flavor profile that can be simultaneously sweet and salty, earthy and fruity. It pairs beautifully with vegetables, especially spring vegetables.
The recipe I am sharing with you today is a simple one, perfect for a weekend lunch accompanied with a big handful of greens. It could also serve as appetizer to a special dinner. The combination of meaty eggplant, which can be either roasted or grilled, goat cheese, and miso & pea puree is sublime. A must try.
Eggplant Stack with Miso and Peas Puree
Description
An easy recipe for a light and fresh spring meal. Roasted eggplant, fresh goat cheese and miso/pea puree are a match made in heaven!
Ingredients
- 1 ½ cup (340g) sweet peas
- 1 tbsp good mustard
- 1 tbsp light miso paste
- 1 tbsp rice vinegar
- 1 tbsp olive oil
- salt to taste
- pepper to taste
- 3–4 Baby Eggplant
- 1 tbsp olive oil
- salt to taste
- pepper to taste
- 2 oz (60g) fresh goat cheese
Instructions
- To make the miso and pea puree, add sweet peas, mustard, miso paste, rice vinegar olive oil, salt, and pepper to a food processor and puree until smooth. Set aside.
- Slice eggplant into ½” slices.
- Evenly spread slices on a baking sheet, coat with olive oil, sprinkle salt and pepper.
- In a preheated 450 F degree oven, roast eggplant for 20-25 minutes. Remove from oven and let cool for couple of minutes.
- To assemble, stack eggplant slices one on top of another with either miso and peas puree or goats cheese.
- Repeat until you complete the eggplant.
- Devour!
