1 large eggplant (about 375 g)
2 tbsp brown rice miso paste
350 g sweet potatoes, unpeeled and cut into thick wedges
1 tbsp sunflower oil
1 thumb-sized piece ginger, grated
1 garlic clove, grated
1 pinch Himalayan pink salt
8 spring onions, sliced diagonally
1 small pack parsley, leaves chopped
- Heat oven to 180C/160C fan. Peel the eggplant with a potato peeler and roughly spread the miso paste all over it – the best way to do this is with the back of a spoon.
- Put it in a roasting tin along with the sweet potato wedges. Pour 225ml boiling water into the base of the tin, then add the oil, ginger and garlic. Sprinkle a pinch of salt over the wedges and place in the oven.
- After 30 mins, pour another 125ml boiling water into the base of the tin and roast for another 20 mins. Repeat, adding 50ml boiling water and the spring onions, and roast for 10 mins more. Check the eggplant is cooked by inserting a knife in the centre – if it is ready it will easily slide in and out, and the eggplant will be soft on the inside.
- Sprinkle the chopped parsley over the potato wedges, slice the eggplant into 2cm thick ‘steaks’ and serve on top of the potatoes. If there is no sauce in the bottom of the tin, add 3 tbsp water to loosen up the miso, then pour the miso gravy over the eggplant steaks and sprinkle with cracked black pepper.