For this month’s Spice Tribe recipe, I wanted to get back into the swing of eating more
vegetables. If you haven’t noticed, the last handful of recipes shared with Spice Tribe
have been veggie-forward and for good reason! It’s a great way to add variety to your
dinner rotation and explore new ways to enjoy some of your tried and true vegetables.
I love keeping eggplant handy for meatless Monday dinners or to use in curries with rice
and stews, like ratatouille, but I wanted to try something a little different with it this
round. Using Spice Tribe’s Kissed By Binchotan Japanese Chile Blend in a sauce for
eggplant is a bold move; lots of heat and spice while the notes of citrus and seaweed
pair well with the mirin, soy sauce, and miso paste-based sauce.
This is technically a lengthy recipe, but honestly, it’s a mostly hands-off recipe while we
season the eggplant to draw out excess moisture and roast until tender (the kosher salt
and your oven does all the work). Meanwhile, you can cook some other veggies, a
grain, or dress a simple salad to pair with the roasted eggplant halves. I love a good
low-maintenance meal that doesn’t require much active cooking time. Let’s get going!