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Author:This Mess Is Ours
Yield:4 - 5 1x
Ingredients
Scale
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
Instructions
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.
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.
While the eggplant is cooking combine the cashews, cilantro, tomatoes, and pickled ginger in a bowl and stir to combine.
When the eggplant has begun to slightly char around the edges remove from the oven and top with the salad.
