MISO ROAST SPROUT & EGGPLANTNT SALA SALAD

SERVES 8 PREP 15 MINS COOK 30 MINS

Preheat oven to hot, 200°C. In a large bowl, combine ¼ cup each white miso, maple syrup, 2 tbsp olive oil and ½ tsp mixed spice. Score cut-side of 5 halved Lebanese eggplants in a criss-cross pattern. Brush half miso mixture over cut-side. Place on a lined oven tray, cut side up. Roast 30 mins until cooked through. Meanwhile on a second tray toss 500g trimmed, halved brussels sprouts in remaining miso. Roast 15 mins until caramelised. Serve eggplants and sprouts scattered with cup pomegranate seeds, 1 sliced long green chilli and ½ cup red-vein sorrel. Accompany with lime wedges.