Miso Eggplant Pasta

local_grocery_store Ingredients

• 2 eggplant, medium-sized, cut into cubes
• 2 tablespoons olive oil
• 8 ounces spaghetti, cooked according to package instructions
• 3 tablespoons white miso paste
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 2 green onions, sliced
• 1 tablespoon sesame seeds, for garnish

restaurant_menu Method

1. 1.Preheat the oven to 400°F (200°C).
2. 2.Toss the eggplant cubes with olive oil and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until golden and tender.
3. 3.In a small bowl, whisk together the miso paste, soy sauce, sesame oil, and minced garlic.
4. 4.In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced green onions and sauté for 2-3 minutes.
5. 5.Add the roasted eggplant to the skillet and pour in the miso sauce. Stir to coat the eggplant evenly and cook for another 2-3 minutes.
6. 6.Add the cooked spaghetti to the skillet and toss everything together until well combined.
7. 7.Serve the miso eggplant pasta hot, garnished with sesame seeds.
8. 8.Enjoy your delicious vegetarian twist on classic pasta!

lightbulb_outline Tips

• chevron_rightFor extra flavor, sprinkle some red pepper flakes over the pasta before serving.
• chevron_rightFeel free to add your favorite vegetables to the dish, such as bell peppers or mushrooms.
• chevron_rightIf you're not a fan of eggplant, you can substitute it with zucchini or butternut squash.