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 (15 ml) good mustard
- 1 tbsp (15 ml) light miso paste
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) 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 1/2 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: Side Dish
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 300
- Fat: 8
- Carbohydrates: 18
- Fiber: 5
- Protein: 5
- Cholesterol: 5
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- Traditional Bengali Summer Eggplant with Fried Neem Leaves
Frequently Asked Questions
What does the miso add to the pea puree — is it savory or sweet?
The article describes light miso as having a complex flavor that is simultaneously sweet and salty, earthy and fruity — without adding much fat. Combined with 1½ cups sweet peas, 1 tbsp rice vinegar, and 1 tbsp mustard, it creates a puree that is savory but layered, rather than a single-note dip.
Should I grill or roast the eggplant for this dish?
Either works — the recipe calls for grilling or roasting the ½-inch eggplant slices at medium-high heat for 5–7 minutes per side. The notes say grilling gives a more robust flavor, and the article also mentions both as options.
Can I make this dish vegan by leaving out the goat cheese?
Yes — the notes explicitly say you can omit the goat cheese or substitute a vegan cheese alternative for a fully plant-based version. The miso-pea puree and grilled eggplant are already vegan.
