Miso-Glazed Eggplant
Here's a vegan recipe for roasted eggplant slicked with a salty sweet miso-glaze that's a veritable umami-bomb. Even those of us who aren't vegan are devouring it and asking for more.
1 hr
Lisa Butterworth | Amelia Wasiliev
Lisa Butterworth is the West Coast editor of BUST and a founding editor of Tidal. She covers food, fashion, pop culture, women’s issues, and more for outlets including Nylon, Cosmopolitan, Women’s Health, Elle, Martha Stewart Living, Time Out, and New York Magazine while basking in L.A.’s eternal sunshine. She has written a number of introductory wellness books. @lisabutterworth
Amelia Wasiliev is a London-born food stylist, writer and mother of four, now based in Sydney, Australia. From a long line of food lovers, she uses fresh ingredients to create simple but delicious recipes. She’s written a number of books, including The Zero Waste Cookbook. @amelia_propsandstyling
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