Miso Eggplant with

Tomato & Capsicum Salsa

Recipe

by Jess Graham on Apr 04 2019

Notes: Big Sur; Recipe connected to Rib-eye

INGREDIENTS

Miso Eggplant

3 tablespoons Cobram Estate EVOO

3 tablespoons light miso paste

3–4 medium eggplants, halved lengthways and scored

Cobram Estate EVOO

chopped lemon verbena

*Feeds 4

Tomato and capsicum salsa

1 cup diced heirloom tomatoes

1 cup chopped capsicum

1 large golden shallot, thinly sliced

Juice of 1/2 lemon

Salt

Cobram Estate EVOO

*Feeds 4

DIRECTIONS

Miso Eggplant

Equipment: Traeger Grill using pellets

1. Gradually add the EVOO to the miso paste, whisking as you go until well combined. Smear the miso oil all over the cut side of the eggplant using the back of a spoon or your fingers, then set aside to marinate for at least 10 minutes.

2. Heat your Traeger Grill to 180∞C as per the instructions.

3. Place the marinated eggplant halves on the grill, skin side down, and cook for 15 minutes.

4. Flip them over and continue cooking for another 15 minutes or so until golden brown and cooked through.

5. Finish with a drizzle of EVOO and a sprinkling of lemon verbena.

Tomato & Capsicum Salsa

1. Mix together the tomato, capsicum, shallot, lemon juice and salt to taste.

2. Toss through enough EVOO to loosen it up a bit, and that’s it!

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