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
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This eggplant stack combines roasted eggplant, fresh goat cheese, and a flavorful miso and pea puree for a light and fresh spring meal.
Ingredients
- 1 1/2 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 eggplants
- Fresh goat cheese, for serving
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 eggplants into ½ inch slices. Brush each slice with olive oil and season with salt and pepper.
- Preheat a grill or oven to medium-high heat. Grill or roast the eggplant slices for about 5-7 minutes on each side, until they are tender and have grill marks or are lightly browned.
- To assemble the stacks, place a slice of grilled eggplant on a serving plate, spread a layer of miso and pea puree over it, and top with a small amount of fresh goat cheese. Repeat the layers to create a stack, finishing with a dollop of goat cheese on top.
- Serve immediately, optionally accompanied by a big handful of greens.
Notes
For a more robust flavor, try grilling the eggplant. The miso and pea puree can be made ahead of time and stored in the refrigerator for up to 2 days. This dish pairs well with a fresh green salad. If you prefer a vegan option, omit the goat cheese or substitute with a vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 300
- Fat: 8
- Carbohydrates: 18
- Fiber: 5
- Protein: 5
- Cholesterol: 5
