- 1 large eggplant
- 2 Tablespoons Thai Chili infused Plum Vinegar
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon honey
- zest of 1 lime
- 1 Tablespoon lime juice
- 1 Tablespoon water
- 3 Tablespoons white miso
- chopped fresh cilantro
Preheat oven to 375 degrees.
Prepare the dressing. Whisk together vinegar, sesame oil, honey, lime juice and zest and water. Next, blend miso with the ingredients using a fork to mash and then form into a paste.
Slice the eggplant in half lengthwise. Pierce the surface with a fork. Spoon the dressing liberally over the eggplant.
Roast until eggplant is falling apart tender, about 45 minutes to an hour.
Remove from oven. Sprinkle with cilantro if desired.
When eating its best to mix together the miso dressing with the tender eggplant beneath to distribute the salty miso flavor.