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Eggplant Stack with Miso and Peas Puree

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  • Author: Mariela Alvarez-Toro


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!


  • 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
  • 34 Baby Eggplant
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste
  • 2 oz (60g) fresh goat cheese


  1. 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.
  2. Slice eggplant into ½” slices.
  3. Evenly spread slices on a baking sheet, coat with olive oil, sprinkle salt and pepper.
  4. In a preheated 450 F degree oven, roast eggplant for 20-25 minutes. Remove from oven and let cool for couple of minutes.
  5. To assemble, stack eggplant slices one on top of another with either miso and peas puree or goats cheese.
  6. Repeat until you complete the eggplant.
  7. Devour!
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