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
Units
Scale
- 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