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.
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.
Recipe excerpted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019.
Spicy Miso-Roasted Tomatoes and Eggplant from “Whole Food Cooking Every Day” by Amy Chaplin
Equipment
- oven tray
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
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
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