Ever since I made Stuffed Miso Eggplant for my family a few weeks ago they have been begging for more eggplant recipes. I have been roasting and grilling eggplant every chance I get since then and this take on eggplant is my family’s favorite so now I am sharing it here with you.

Long, tender Japanese eggplant are halved, scored, and brushed with oil then roasted until the flesh turns golden. A generous layer of  Thai green curry paste, miso, coconut butter, and a few other key ingredients are then slathered over the scored eggplant and broiled until crisp and slightly charred. I could eat it like this and be happy, but my family is full of people that love texture in their meals so I knew there had to be a crunch factor involved to go with the creamy eggplant.

I decided to top those beautiful roasted eggplant with a salad of fresh cilantro leaves, heirloom tomatoes, pickled ginger, and roasted cashews. Todd couldn’t help, but make googly eyes at the pairing of 2 of his favorite ingredients; eggplant and cilantro. The kids were all about it too it was a little sweet, a little spicy, and super colorful which to them equals dinner perfection. Bonus: the kids thought black rice as a side dish was super cool!

Green Curry & Miso Roasted Eggplant with Cilantro, Cashew, & Pickled Ginger Salad

• Author: Beard And Bonnet
• Yield: 4 - 5 1x

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Ingredients

• 3 Japanese eggplant, cut in half through the stem lengthwise
• 1 tablespoons + 2 tablespoons olive oil, divided
• 1/4 cup gluten free yellow miso
• 1 tablespoon gluten free green curry paste
• 1/2 tablespoon coconut butter
• 2 tablespoons freshly squeezed orange juice
• 1/4 cup cashews, toasted and chopped
• 1 cup cilantro leaves
• 1/2 cup sliced cherry tomatoes
• 1 tablespoon pickled ginger, minced

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Instructions

1. Preheat oven to 425°.Score the flesh of the eggplant by cutting large x’s into it with a pairing knife. **Be careful not to cut through the eggplant when scoring** Brush both sides of the eggplant halves with the 1 tablespoon of oil and place on a parchment paper-lined baking sheet. Roast the eggplant, flipping once, until very tender, about 20 minutes. Remove from oven. Arrange a rack in upper third of oven and heat to broil.
2. Meanwhile, whisk the yellow miso, green curry paste, coconut butter, 2 tablespoon olive oil, and orange juice together until combines. Smear top of eggplant slices with miso sauce. Broil until golden and charred in places, 3–5 minutes.
3. While the eggplant is cooking combine the cashews, cilantro, tomatoes, and pickled ginger in a bowl and stir to combine.
4. When the eggplant has begun to slightly char around the edges remove from the oven and top with the salad.

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