Roasted Zucchini and Eggplant with Miso-Ginger Sauce

A dish that only features vegetables (and no protein source) makes you think it is a side or an appetizer. But for us it means we get to feature the vegetables as the star! This is a recipe for a long day after of work, where you don’t have much time so you can just toss everything in the oven and just watch TV while it is cooking! Both the eggplant and the zucchini, when slow roasted in the oven develop a soft silky texture. The miso ginger sauce adds a level of complexity to this simple dish that leaves you wanting more.


  • Eggplants (2 large, diced into 3 in x 1 in rectangular pieces)
  • Zucchini (3, diced into 3 in x 0.5 in rectangular pieces)
  • Garlic (10 cloves, finely minced)
  • Ginger (freshly ground 1 tablespoon)
  • Green onion (1 bunch, green portion finely chopped)
  • Sesame seeds (2 tablespoons, lightly roasted on stove)
  • White Miso Paste (1 tablespoon)
  • Rice Wine Vinegar (1 teaspoon)
  • Crushed Red Pepper
  • Brown Sugar (1 teaspoon)
  • Olive oil
  • Sea Salt

Recipe (4 servings):

  1. Pre-heat the oven to 425 degrees. Toss the eggplant and zucchini is a liberal amount of olive oil and season with sea salt. Cook in oven for about 30 minutes until soft/tender and browned. Once cooked, remove from oven and set aside to cool.IMG_2471[1].JPG
  2. To prepare the sauce, combine the miso, vinegar, brown sugar, ginger in a bowl. Add crushed red pepper to taste. If the sauce is too thick, add a little bit of water.
  3. Heat up a tablespoon of olive oil on the stove in a nonstick pan on medium heat. Add the minced garlic and cook for 1-2 minutes until the garlic is golden and fragrant. Next, add the cooked eggplant and zucchini and toss the sauce in. Turn the stove off and stir until all the vegetables are evenly coated with the sauce. Add the green onions last to maintain their beautiful green color.
  4. To serve, top with the sesame seeds and enjoy.

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