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!
Author:Mariela Alvarez-Toro
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.