
Roasted Eggplant Spaghetti with Miso Brown Butter Sauce
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