Roasted Eggplant Spaghetti with Miso Brown Butter Sauce

55 min Prep: 15 min Cook: 40 min
Serves: 4 Save

Ingredients (8)

  • 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 1/2 box)
  • 5 tablespoons butter
  • freshly ground black pepper
  • 2 tablespoons white miso*
  • 1/3 cup freshly grated Parmesan

Directions

Learn how to make this recipe at Cookie and Kate