This is an insanely simple vegan recipe and the miso/honey glaze is a delicious way to enjoy softly grilled turnips and eggplant! Savory and satisfying. You will find eggplant from Grand Hope Farm and turnips from Four Dog Farm at the market this week!
- 2 eggplants
- 2 turnips
- 1 tbsp of honey
- 1 tbsp of miso paste
- 2 tbsp of sesame oil
In a small mixing bowl combine the miso, honey and sesame oil and whisk to combine.
Slice the eggplant and turnips into 1/4 inch thick slices. Score each side of eggplant with a crisscross pattern. Marinate in the miso, honey and sesame paste, and rub gently.
Preheat the oven to 425°F and place an oven rack near the top.
Line a large baking tray with parchment paper and spread the sliced eggplants and turnips out evenly. Once preheated roast for 12–16 minutes until soft and charred.
