Mediterranean Miso‑Marinated Eggplant

Ingredients

• 1 medium eggplant
• 2 tablespoons white miso paste
• 1 tablespoon extra‑virgin olive oil
• 1 teaspoon fresh thyme leaves
• 1 teaspoon lemon juice(optional)
• 1/4 teaspoon black pepper(optional)

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   Slice the eggplant into ½‑inch thick rounds, place them on the prepared sheet, and set aside.

3. 3

   In a small bowl, whisk together the miso paste, olive oil, thyme, lemon juice (if using), and black pepper until smooth.

4. 4

   Brush both sides of each eggplant slice with the miso mixture, ensuring an even coating.

5. 5

   Roast the eggplant for 20 minutes, flipping once halfway through, until the edges are caramelized and the interior is tender.

6. 6

   Remove from the oven, let cool briefly, and serve warm.