Never heard of miso butter? Basically, it’s crack in the form of a sauce. Spread it on vegetables, toast, fish, or anything your heart desires. It has that irresistible umami flavor that makes you want to eat it with a spoon right out of a jar. If you’ve never tried it before, I insist that you buy a bunch of summer vegetables, make some miso butter, and slather your veggies with it right now. MORE: Stuffed Eggplant with Lentils and Harissa Serves 4 Miso Butter 3 Tbsp ghee or butter, softened 3 tsp sweet white miso 2 scallions, sliced Vegetables 1 qt cherry or grape tomatoes, halved 2 Japanese eggplants, thinly sliced lengthwise 1 c cooked quinoa, millet, or rice, for serving
- Make miso butter: In a small bowl, whisk together softened butter or ghee with miso until combined. Stir in scallions and set aside.2. Heat oven to 400ºF. Place tomatoes on a small baking sheet and toss with olive oil. Roast until the tomatoes are brown and bubbly, 20 to 30 minutes.3. Meanwhile, grill the eggplant. Prepare a grill or grill pan over medium heat. Brush both sides of eggplant slices with olive oil and cook until soft and beginning to brown.4. Melt miso butter in a small saucepan over low heat and pour over vegetables. Serve immediately. Note: Miso butter will keep for several days in an air-tight container in the fridge, or can be frozen for up to 3 months. NUTRITION (per serving) 240 cal, 7 g pro, 34 g carb, 11 g fiber, 14 g sugars, 10 g fat, 6 g sat fat, 135 mg sodium
