SPICY MISO ROASTED TOMATOES & EGGPLANT

PREP TIME: 15 MINUTES COOK TIME: 45 MINUTES SERVES: 4-6 AS A SIDE

• 1 medium (1 pound) eggplant, cut into 1 1/2 inch wedges

• 4 medium (1 1/2 pounds) tomatoes, cut into 6 wedges each

• 1 medium yellow onion, cut into 1/4-inch slices

• 3 Tablespoons olive oil

• 2 Tablespoons unpasteurized white miso

• 2 teaspoons honey or maple syrup

• 1 Tablespoon apple cider vinegar

• 1 large garlic clove, minced

• 1 teaspoon ground coriander

• 1 teaspoon crushed red pepper flakes

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon fine seas salt, plus more to taste

• 3/4 cup cooked chickpeas (if from a can, well drained)

• chopped parsley or cilantro leaves for garnish

Preparation

1. Preheat the oven to 400F.

2. Lightly grease a large rimmed baking sheet. Place the eggplant, tomatoes, and onion on it. With an immersion blender or small food processor, blend together the oil, miso, honey, apple cider vinegar, garlic, coriander, chili flakes, turmeric and salt until smooth. Taste for seasonings and adjust as needed. (That's when I decided to double the sauce!! It's so good!!)

3. Pour the sauce over the veggies and toss until evenly coated. Spread the veggies out on the pan so they're not overlapping to much (a little is okay).

4. Roast for 35 minutes . Remove the veggies, add the chickpeas and toss the veggies as best you can (they'll be juicy so they may be a bit delicate). Return to the oven and roast for 10 minutes longer.

5. Remove from the oven, scatter the pan with parsley or cilantro leaves and serve warm or at room temperature.

We found this recipe HERE.