- 3 tbs miso paste
- 1/4 cup melted coconut oil I used Melrose Health
- 2 tbs coconut aminos or tamari/soy sauce
- 4 small eggplants
Preheat oven to 180C and line a couple of baking trays with baking paper.
Slice your eggplants lengthways into approx 1-2 cm thick slices. In a large bowl add all remaining ingredients and mix well to combine.
Add in the eggplant and rub each side with the sauce mix. Lay in a single layer on baking tray and bake for approximately 30 minutes.
Garnish with fresh herbs and dig in.