Miso is delicious. Its perfect match: the humble, sweet pea.

I came to know miso through and article on the NYT by Mark Bittman. Ever since, I have been using it regularly. I like miso because, when mixed to other food, it adds complexity and texture without much fat.  Because it miso is fermented, it has a complex flavor profile that can be simultaneously sweet and salty, earthy and fruity. It pairs beautifully with vegetables, especially spring vegetables.

The recipe I am sharing with you today is a simple one, perfect for a weekend lunch accompanied with a big handful of greens. It could also serve as appetizer to a special dinner. The combination of meaty eggplant, which can be either roasted or grilled, goat cheese, and miso & pea puree is sublime. A must try.

Miso & Peas Puree

• 1 ½ cup sweet peas
• 1 tbsp good mustard
• 1 tbsp light miso paste
• 1 tbsp rice vinegar
• 1 tbsp olive oil
• salt to taste
• pepper to taste

Puree all ingredients until smooth in a food processor. Easy.

Eggplant Stacks

Serves 2

Cooking time: 30 MInutes

• 3-4 Baby Eggplant
• 1 tbsp oliv oil
• salt to taste
• pepper to taste
• 2 oz fresh goat cheese
• Miso & Peas Puree

Slice eggplant into ½” sliced. Evenly spread on a baking sheet, coat with olive oil, sprinkle salt and pepper. In a preheated 450 F degree oven, roast eggplant for 20-25 minutes. Remove from oven and let cool for couple of minutes. To assemble, place a slice of eggplant. Spread a spoonful of the Miso and Peas Puree. Place another slice of eggplant, followed by the goat cheese. Repeat until you complete the eggplant. Devour!