This tangy miso dressing is full of umami flavor which complements the rich sweetness of roasted eggplant and delicata squash. Topped with parsley and sesame seeds, this is a unique and delicious starter or side dish that is sure to impress!
From Marketplace:
Delicata Squash (Josi Farms)
Eggplant (Josi Farms)
Extra virgin olive oil (Durant Olive Mill)
Parsley (Mountains to Rivers Ranch or Fawcett Creek Farm)
Other Ingredients:
2 tbsp miso paste
1/2 tbsp toasted sesame oil
2 tbsp rice vinegar
1 tsp maple syrup
1 small garlic clove, chopped
1/2 tbsp fresh lemon juice
1/2 tsp ground ginger
Fresh ground black pepper to taste
Sesame seeds for garnish
Steps:
Preheat your oven to 425 degrees Fahrenheit.
Cut the delicata squash in half, then cut into 1/2-inch slices and lay out on a pan lined with parchment paper. Drizzle a generous amount of olive oil and toss until evenly coated, then sprinkle with salt.
Cut the eggplant in half, then score each half with a cross-hatching pattern. Coat the top with olive oil and a bit of salt and fresh ground pepper.
Bake the squash and eggplant for 25-30 minutes, turning the squash over halfway through.
While those are baking, add all of the dressing ingredients to a jar and shake until thoroughly mixed.
Once the squash and eggplant are done, plate the veg, drizzle with the dressing, and garnish with chopped parsley and sesame seeds. Enjoy!
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