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
Scale
- 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!