Tamari Miso Eggplant & Field Trip to Miso Master

Directions

1. Preheat oven to 350 degrees F.
2. Cut each eggplant in half lengthwise and rub each half with 1 tsp. expeller pressed canola oil or organic sunflower oil.
3. Score the flesh of each eggplant to create a criss-cross pattern, be careful not to cut through the skin.
4. Drizzle cut side of each eggplant with 1 1/2 to 2 tbsp. Cindy's Kitchen Tamari Miso Vinaigrette. Gently pull apart the cut flesh to allow Tamari Miso Vinaigrette to distribute evenly.
5. Place eggplant cut side up on a baking sheet. Roast for 25-30 minutes or until soft and caramelized.
6. To serve top with Cindy's Kitchen Lemon Tahini dressing and garnish with black sesame seeds and fresh cilantro leaves.