These roasted miso eggplant steaks are good as a side, main, or snack.
Eggplants are excellent fellows when roasted, and they’re incredibly easy to get some flavor out of. They instantly become deep and smoky just when a little fire hits them directly, which means cooking them is almost always guaranteed to have good or great results.
You’ve probably roasted eggplants a dozen times before, but this one-step marinade makes them sweet, and taste darker and even more like smoke and fire than usual. Just pour hot water, olive oil, and sesame oil into some red miso paste, then introduce the eggplants to this simple rub. Place them on a tray and put them in the oven until they blister, and their skins start peeling off, and the flesh looks soft to the touch. They are so moreish, you’ll probably want them at the dinner table beside various meats, or even as the center of a vegetarian spread.
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