Non-Starchy Sides

Vegetables are always a great option, and I recommend you amp up the creativity to make it more Shabbosdik. Try a new vegetable or a new flavor profile, like this miso eggplant recipe, l’kavod Shabbos.

Miso Eggplant

SERVES 4–6

• 4 medium eggplants, sliced into wedges
• 4 Tbsp white miso paste
• juice of 1 lime
• 1 tsp maple syrup (or date syrup or honey)
• 1 tsp sesame oil
• ⅛ cup black and white sesame seeds
• scallions, chopped, for garnish

Preheat oven to 400°F (200°C).

On a large baking sheet, lay the eggplant wedges. In a small bowl, combine miso paste, lime juice, maple syrup, and sesame oil. Brush the sauce on all sides of the eggplant. Sprinkle with sesame seeds.

Bake the eggplant for 30 minutes and then broil for about 6–8 minutes for a crispier finish, if desired. Garnish with chopped scallions before serving.

Note: The thicker the eggplant wedges, the longer the cook time needed for them to soften. You can also slice thinly if preferred, which would result in a shorter cooking time.