Here’s a super healthy veggie dish from Amy Chaplin’s fabulous new book, Whole Food Cooking Every Day (Hardie Grant Books). You simply can’t get any healthier than this. In the book, Amy “promises to transform the way we eat with 250 vegetarian recipes free of gluten, dairy and refined sugar.” What’s more, they are all absolutely delicious!
Spicy Miso-Roasted Tomatoes and Eggplant
Serves 4 to 6 as a side dish
1 medium (1 pound | 455 g) eggplant, cut into 1 x 3-inch (2.5 x 7.5 cm) wedges
4 medium (1½ pounds | 680 g) tomatoes, cut into 6 wedges each
1 medium (8 ounces | 230 g) yellow onion, cut into ¼-inch (6 mm) slices
3 tablespoons (45 ml) melted extra-virgin coconut oil or olive oil
2 tablespoons (1 ounce | 30 g) unpasteurized sweet white miso
2 tablespoons (30 ml) mirin (or substitute 1 teaspoon honey or maple syrup)
1 tablespoon freshly squeezed lemon juice
1 large garlic clove, grated or pressed (see the sidebar on page 154)
1 teaspoon ground coriander
1 teaspoon red chilli pepper flakes
½ teaspoon ground turmeric
½ teaspoon fine sea salt, plus more to taste
¾ cup (4 ounces | 115 g) cooked chickpeas (see page 146), well-drained
Chopped fresh flat-leaf parsley or cilantro leaves for garnish
Thick coconut or whole-milk yoghurt for serving
Preheat the oven to 400°F (200°C).
Line a large baking sheet with parchment paper and put the eggplant, tomatoes, and onion on it. Combine the oil, miso, mirin, lemon juice, garlic, coriander, red chili pepper flakes, turmeric, and salt in a small bowl and stir until smooth. Pour over the vegetables and toss until evenly coated. Spread the vegetables out on the pan; they should almost be in a single layer, with just a few overlapping.
Roast for 20 to 25 minutes, until the vegetables are browned on the bottom. Remove the vegetables from the oven and turn them over as best you can; you may end up just stirring them, as they will be juicy. Roast for another 15 to 20 minutes, until the vegetables are completely soft and browned in spots. Scatter the chickpeas over the vegetables, sprinkle with a little more salt, and return to the oven for 5 more minutes to warm the chickpeas through. Transfer the vegetables to a serving platter and top with the herbs. Serve warm or at room temperature, with yoghurt on the side. Any leftovers can be stored in an airtight container in the fridge for up to 3 days.
Excerpted from Whole Food Cooking Every Dayby Amy Chaplin (Artisan Book). Copyright © 2019.