Spicy Miso-Roasted Tomatoes & Eggplant
March 01, 2020
Categories: Fresh Tomatoes, Dinner, Salads, Vegetable Salad, Side Dishes, Beans, Chickpeas/Garbanzo, Fruit, Tomato, Vegetables, Onions, Add it in the lunch box, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian more
"From our Sunday newspaper The Sunday Times. Times are estimated. Serving size is as a side dish."
- Serving Size: 1 (396 g)
- Calories 232.2
- Total Fat - 15.1 g
- Saturated Fat - 12.2 g
- Cholesterol - 0 mg
- Sodium - 626.4 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 8.1 g
- Sugars - 12.4 g
- Protein - 5 g
- Calcium - 64.2 mg
- Iron - 1.6 mg
- Vitamin C - 35.6 mg
- Thiamin - 0.2 mg
Preheat the oven to 200C.
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 and then 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 and 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 and then transfer the vegetables to a serving platter and top with the herbs and 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.
Tips & Variations
No special items needed.