Spicy Miso Roasted Eggplant and Hot Honey Carrots

What do you do when what's left of your groceries are a few vegetables and a bunch of random condiments? You get creative. I find that some of my most creative/ delicious recipes come to life in the last three or so days before my next grocery run when all I have in my fridge are a few random things. This recipe was no different. I've been wanting to try out a miso based eggplant dish and I finally had the perfect opportunity. The spicy savory flavors combined with the spicy sweet flavor of the carrots was truly inspired. This recipe is perfect served with other veggies as a salad or over rice. You should absolutely try it out. So flavorful and perfectly fresh.

Ingredients

1 large eggplant

1 tbsp Miso Paste

Soy sauce

1tsp Black Pepper

1/2 tbsp Garlic Powder

1/2 tbsp Onion Powder

2tsp Chili Powder

4 large Carrots

Hot sauce of your choosing

4 tbsp Honey

Directions

1. Wash and slice the eggplant.

2. Make 3 horizontal and 3 vertical partial cuts along the face of each slice.

3. Sprinkle garlic, onion and chili powders on the face of the eggplant slices that you've just cut.

4. Drizzle soy sauce over the eggplant and use a spoon to spread the sauce and seasonings evenly across the surface.

5. With the same spoon, spread the miso paste evenly on the eggplant.

6. Pour soy sauce into a bowl and add the seasoned eggplant slices. Place in the fridge to marinate for 1hr.

7. Transfer the slices to a baking sheet and drizzle the rest of the sauce from the bowl over the eggplant.

8. Broil at 350 degrees Fahrenheit for 25-30mins.

For the hot honey carrots

1. Wash and remove the skin of 4 large carrots.

2. Cut each carrot vertically in half and add to a pot of boiling water.

3. In a pan on medium heat, add 4tbsp of honey along with hot sauce of your choosing.

4. You can tailor the amount of hot sauce you want to add based on how much heat you can tolerate.

5. Once the carrots have softened, add them to the hot sauce and honey mixture.

6. Sauté the carrots until they are covered in the sauce and sticky.

7. Remove the carrots and serve over rice with the roasted eggplants. Sprinkle with parsely to garnish and enjoy.