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Roasted Eggplant Spaghetti with Miso Brown Butter Sauce

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Description

Simple, roasted eggplant and whole grain spaghetti tossed in an incredibly flavorful brown butter-miso-black pepper sauce. So delicious!

Ingredient:

  • 1 large or 2 medium eggplants (about 1.75 pounds), skin peeled off with a vegetable peeler
  • 2 tablespoons olive oil
  • sea salt
  • 6 ounces whole grain thin spaghetti (about ½ box)
  • 5 tablespoons butter
  • freshly ground black pepper
  • 2 tablespoons white miso*
  • ⅓ cup freshly grated Parmesan