Recipe of the Week

Adapted from Amy Chaplin, Whole Food Cooking Every Day

1 medium eggplant (1 pound), cut into 1 x 3-inch wedges
4 medium tomatoes (1½ pounds), cut into 6 wedges each
1 medium yellow onion (8 ounces), cut into ¼-inch slices
3 tablespoons olive oil
2 tablespoons (1 ounce) unpasteurized sweet white miso
2 tablespoons mirin (or substitute 1 teaspoon honey or maple syrup)
1 tablespoon freshly squeezed lemon juice
1 large garlic clove, finely minced or grated
1 teaspoon ground coriander
1 teaspoon red chili pepper flakes
½ teaspoon ground turmeric
½ teaspoon fine sea salt, plus more to taste
¾ cup cooked chickpeas, well drained
Chopped fresh flat-leaf parsley or cilantro leaves for garnish
Yogurt for serving

Preheat the oven to 400°F.

Line a large baking sheet with parchment paper and put the eggplant, tomatoes, and onion on it. Combine the oil, miso, mirin, lemon juice, garlic, coriander, red chili pepper flakes, turmeric, and salt in a small bowl and stir until smooth. Pour over the vegetables and toss until evenly coated. Spread the vegetables out on the pan; they should almost be in a single layer, with just a few overlapping.

Roast for 20 to 25 minutes, until the vegetables are browned on the bottom. Remove the vegetables from the oven and turn them over as best you can; you may end up just stirring them, as they will be juicy. Roast for another 15 to 20 minutes, until the vegetables are completely soft and browned in spots.

Scatter the chickpeas over the vegetables, sprinkle with a little more salt, and return to the oven for 5 more minutes to warm the chickpeas.

Transfer the vegetables to a serving platter and top with the herbs.

Serve warm or at room temperature, with yogurt on the side. Any leftovers can be stored in an airtight container in the fridge for up to 3 days.