Roasted Eggplant with Jerk Miso Butter
Roasted eggplant meets jerk miso butter in this spicy, umami-rich tribute to Rachel Ama. Crispy-topped, buttery-bottomed, and wildly satisfying.
Equipment
- 1 baking dish
- chop sticks
Ingredients
- 1 large eggplant aubergine
- 1 tbsp red miso paste
- 1 tsp maple syrup
- 1 tsp dried thyme
- 125 g cultured butter (½ stick) butter, softened; (or use vegan butter to make it dairy-free)
- 1 tbsp powdered jerk seasoning
- 1 tsp hot chili flakes
- Pinch Himalayan salt
- 1 tsp Trini green seasoning
- 1 tsp neutral oil canola or avocado oil
Instructions
- Preheat oven to 360ºF (or 375ºF depending on oven strength).
- In a small bowl, mix together the miso paste, maple syrup, dried thyme, jerk seasoning, chili flakes, Himalayan salt, Trini green seasoning, and softened butter. Stir until fully blended into a smooth paste.
- Place the eggplant on a cutting board between two chopsticks. Slice into the eggplant at 1 cm intervals, stopping when your knife hits the chopsticks. This creates accordion-style slices while keeping the base intact.
- Use ⅔ of the jerk miso butter to stuff into each slice/gap of the eggplant.
- Lightly drizzle the eggplant with oil and place it on a lined baking sheet. Roast for 20 minutes.
- Remove from oven and spread the remaining jerk miso butter generously over the top. Return to the oven and roast for another 20 minutes.
- Finish by broiling for 10 minutes until the top is crisped and golden.
- Let the roasted eggplant rest for 3–5 minutes. Serve hot.
Notes
Estimated Nutrition (per serving, based on 4 servings):
Calories: 220 kcal
Protein: 2g
Carbohydrates: 10g
Fat: 19g
Saturated Fat: 10g
Sodium: 440mg
Fiber: 3g
Sugar: 5g Recipe Notes: Make it vegan by swapping in your favourite dairy-free butter. Serve with coconut rice, lentils, or grilled bread for a full meal.
Calories: 220 kcal
Protein: 2g
Carbohydrates: 10g
Fat: 19g
Saturated Fat: 10g
Sodium: 440mg
Fiber: 3g
Sugar: 5g Recipe Notes: Make it vegan by swapping in your favourite dairy-free butter. Serve with coconut rice, lentils, or grilled bread for a full meal.