Ingredients
- 450 grams eggplant (cut into 1 x 3-inch wedges, 1 medium)
- 680 grams tomatoes (cut into 6 wedges each, 4 medium)
- 225 grams yellow onion (cut into ¼-inch 6 mm slices, 1 medium)
- 60 ml coconut oil (extra-virgin, or olive oil, coconut oil melted - 3 tablespoons)
- 2 tablespoons miso (unpasteurized sweet white)
- 2 tablespoons 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
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt, fine seas salt plus more to taste
- 115 grams garbanzo beans ( chickpeas, cooked and well drained, 3/4 cup)
- Parsley, or cilantro leaves, for garnish chopped
- Thick coconut, or whole-milk yogurt, for serving
How to Make
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Step 1: Preheat the oven to 200C.
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Step 2: Line a large baking sheet with parchment paper and put the eggplant, tomatoes, and onion on it.
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Step 3: 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.
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Step 4: Spread the vegetables out on the pan; they should almost be in a single layer, with just a few overlapping.
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Step 5: 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.
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Step 6: 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.
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Step 7: Any leftovers can be stored in an airtight container in the fridge for up to 3 days.
We hope you enjoy this recipe!
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