Easy // 10min after roast
Harvest Ingredients: 1 Eggplant
Other Ingredients: 2 Tablespoons Sesame seeds, 1 Tablespoon Miso - Any flavor, ½ Cup Green onion - Thin slice, 1 Clove Garlic - Minced, 3 Tablespoons - Evoo, ¼ Teaspoon Sea salt, ¼ Teaspoon Black pepper, 1 Cup Parsley - Rough chop, 1 ½ Tablespoons Lemon or lime juice
1. Prick eggplant all over with a fork and roast in a 425 oven on a parchment or foil lined baking sheet for 30 45 mins until very soft. When cool to the touch, slice open and scoop the flesh into a bowl with a spoon. You’ll should have about 2 cups of pulp.
2. Add: sesame seeds, miso, green onion, garlic, EVOO, salt, pepper, parsley, lemon/lime juice
3. Stir well, scoop onto plate and drizzle with EVOO
4. Top with more sesame seeds and optional garnishes *Optional flavors to stir in or sprinkle on top for garnish: Italian seasoning, Sumac, smoked paprika, cayenne, lemon/lime zest
Feel free to serve with cucumber and any favorite veggie slices as well as flat breads and crackers. This also makes a great stuffing for a classic baked potato!