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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Spicy Miso-Roasted Tomatoes and Eggplant from “Whole Food Cooking Every Day” by Amy Chaplin

Spicy Miso-Roasted Tomatoes and Eggplant from “Whole Food Cooking Every Day” by Amy Chaplin

5 from 3 votes

Jump to Recipe Print Recipe

These Spicy Miso-Roasted Tomatoes and Eggplant from “Whole Food Cooking Every Day” by Amy Chaplin make an easy and tasty traybake filled with Asian flavours.

Spicy Miso-Roasted Tomatoes and Eggplant from "Whole Food Cooking Every Day" by Amy Chaplin
“Extracted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019. Photographs by Anson Smart.”

These Spicy Miso-Roasted Tomatoes and Eggplant from “Whole Food Cooking Every Day” by Amy Chaplin make an easy and tasty traybake filled with Asian flavours.

Born in Australia, and the former executive chef at New York’s vegan restaurant Angelica Kitchen, Amy Chaplin now works as a teacher and personal chef in New  York.

In “Whole Food Cooking Every Day” she encourages readers to stock larders with whole food ingredients, prep ahead of time in batches, and, most importantly, cook at home. Her cookbook suggests mastering some key base recipes and then adapting the dishes based on the occasion and season. There are 250 vegetarian recipes free of gluten, dairy, and refined sugar.

If you are tempted to add more whole food recipes to your diet, why not try your luck in the competition here as I have two copies of “Whole Food Cooking Every Day” up for grabs.

“Whole Food Cooking Every Day” is available from Amazon here.

“Extracted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019. Photographs by Anson Smart.”

Recipe excerpted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019.

“Extracted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019. Photographs by Anson Smart.”

Spicy Miso-Roasted Tomatoes and Eggplant from “Whole Food Cooking Every Day” by Amy Chaplin

These Spicy Miso-Roasted Tomatoes and Eggplant from "Whole Food Cooking Every Day" by Amy Chaplin make an easy and tasty traybake filled with Asian flavours.
5 from 3 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Entertaining, Family Meals, One-pot Meals, Traybakes
Cuisine Asian
Servings 4 people
Calories 188 kcal

Equipment

oven tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
  

  • 1 medium aubergine / eggplant – 1 pound | 455 g – cut into 1 x 3-inch (2.5 x 7.5 cm) wedges
  • 4 medium tomatoes – 1½ pounds | 680 g – cut into 6 wedges each
  • 1 medium yellow onion – 8 ounces | 230 g – cut into ¼-inch (6 mm) slices
  • 3 tablespoons 45 ml melted extra-virgin coconut oil or olive oil
  • 2 tablespoons 1 ounce | 30 g unpasteurized sweet white miso
  • 2 tablespoons 30 ml mirin (or substitute 1 teaspoon honey or maple syrup)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 large garlic clove – grated or pressed
  • 1 teaspoon ground coriander
  • 1 teaspoon red chili pepper flakes
  • ½ teaspoon ground turmeric
  • ½ teaspoon fine sea salt – plus more to taste
  • ¾ US cup cooked chickpeas – 4 ounces | 115 g – well drained
  • Chopped fresh flat-leaf parsley or cilantro leaves for garnish
  • Thick coconut or whole-milk yogurt for serving
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Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Line a large baking sheet with parchment paper and put the eggplant, tomatoes, and onion on it. Combine the oil, miso, mirin, lemon juice, garlic, coriander, red chili pepper flakes, turmeric, and salt in a small bowl and stir until smooth. Pour over the vegetables and toss until evenly coated. Spread the vegetables out on the pan; they should almost be in a single layer, with just a few overlapping.
  • Roast for 20 to 25 minutes, until the vegetables are browned on the bottom. Remove the vegetables from the oven and turn them over as best you can; you may end up just stirring them, as they will be juicy. Roast for another 15 to 20 minutes, until the vegetables are completely soft and browned in spots.
  • Scatter the chickpeas over the vegetables, sprinkle with a little more salt, and return to the oven for 5 more minutes to warm the chickpeas through.
  • Transfer the vegetables to a serving platter and top with the herbs.
  • Serve warm or at room temperature, with yogurt on the side. Any leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 250gCalories: 188kcalCarbohydrates: 21gProtein: 4gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 692mgPotassium: 632mgFiber: 6gSugar: 11gVitamin A: 1059IUVitamin C: 23mgCalcium: 40mgIron: 1mg

Find this recipe online:

Spicy Miso-Roasted Tomatoes and Eggplant from “Whole Food Cooking Every Day” by Amy Chaplin

https://theflexitarian.co.uk/recipe-items/spicy-miso-roasted-tomatoes-and-eggplant-from-whole-food-cooking-every-day-by-amy-chaplin/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might like

  • Whole Oat Porridge with Winter Squash and Ginger from “Whole Food Cooking Every Day” by Amy Chaplin
  • GIVEAWAY – Amy’s Kitchen Goodie Bag Worth £50
  • Apple Chips [vegan]
  • Spicy Bean & Red Rice Salad [vegan] [gluten free]
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Recipe September 18, 2019 · Created by: Amy Chaplin 4 Comments

Previous Post: « Cookbook Review: Whole Food Cooking Every Day by Amy Chaplin + Competition
Next Post: Whole Oat Porridge with Winter Squash and Ginger from “Whole Food Cooking Every Day” by Amy Chaplin »

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5 from 3 votes (1 rating without comment)

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Comments

  1. Carol says

    August 28, 2023 at 10:41 pm

    5 stars
    The mix of oil/miso/maple syrup/lemon/spices was delicious. The sweetness in the mixture really caramelized the veggies well. Good recipe. I cooked the chickpeas a bit longer for a bit of extra crispness. Served over quinoa. Really yummy!

    Reply
    • theflexitarian says

      August 29, 2023 at 8:28 am

      Thanks for your feedback Carol. So glad you enjoyed it. It’s such a yummy recipe. Ax

      Reply
  2. Jacob Ross says

    January 27, 2024 at 6:17 pm

    5 stars
    Very tasty and easy to make!

    Reply
    • theflexitarian says

      January 27, 2024 at 7:01 pm

      Hi Jacob, So glad you liked the recipe. Thanks for your feedback. Annabelle x

      Reply

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