Roasted Eggplant Spaghetti with Miso Brown Butter Sauce

Cookie and Kate
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

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