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Spicy Miso-Roasted Tomatoes & Eggplant

by Organic Spa Magazine

Here are one of our favorite recipes from Whole Food Cooking Every Day by James Beard Award-winning chef, Amy Chaplin, perfect for preparing in advance and feeding a hungry crowd.

Spicy Miso-Roasted Tomatoes and Eggplant

Side Dish | Serves 4 to 6 

Just about any vegetable tastes good roasted. You can use the technique when you want a more concentrated and richer taste, and you can also use it to make food ahead of time. Roasted vegetables taste great at room temperature, and they keep very well in the fridge for a few days. 


  • 1 medium (1 pound) eggplant, cut into 1 x 3-inch wedges
  • 4 medium (1½ pounds) tomatoes, cut into 6 wedges each
  • 1 medium (8 ounces) yellow onion, cut into ¼-inch (6 mm) slices
  • 3 tablespoons melted extra-virgin coconut oil or olive oil
  • 2 tablespoons (1 ounce) unpasteurized sweet white miso
  • 2 tablespoons mirin (or substitute 1 teaspoon honey or maple syrup)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 large garlic clove, grated or pressed
  • 1 teaspoon ground coriander
  • 1 teaspoon red chili pepper flakes
  • ½ teaspoon ground turmeric
  • ½ teaspoon fine sea salt, plus more to taste
  • ¾ cup (4 ounces) cooked chickpeas, well drained
  • Chopped fresh flat-leaf parsley or cilantro leaves for garnish
  • Thick coconut or whole-milk yogurt for serving


  • Preheat the oven to 400°F.
  • 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 yogurt on the side. Any leftovers can be stored in an airtight container in the fridge for up to 3 days.


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