Roasted Eggplant With Miso Dressing

2 small-to-medium whole eggplants (1½ pounds total)

¼ cup water

2 teaspoons dashi powder (see note)

½ teaspoon red miso paste

2 teaspoons soy sauce

1 teaspoon toasted sesame oil

2 tablespoons sunflower oil

2 tablespoons toasted sesame seeds (see note)

Heat the oven to 375 degrees. Place the whole eggplants on the baking sheet. Roast for 45 minutes, turning them over halfway through. Cool on the baking sheet.

Meanwhile, combine the water, dashi powder, miso paste, soy sauce, toasted sesame oil and sunflower oil in a tall jar or pitcher. Use an immersion (stick) blender to puree until emulsified and thickened. (Alternatively, combine the ingredients in a jar with a tightfitting lid. Seal and shake until emulsified.)

Peel the roasted eggplants and discard the skin. Cut the flesh into long, ½-inch-wide strips, then arrange the strips in a serving dish. If necessary, use the immersion blender to re-emulsify the dressing.

Spoon the dressing evenly over the eggplant. Sprinkle with the toasted sesame seeds.

Serves two to four.

Cook’s notes: The miso dressing also goes well with other roasted vegetables, such as zucchini or potatoes. Dashi powder is available at Japanese markets; look for toasted sesame seeds at Asian food markets, or toast the raw seeds in a small, dry skillet over low heat for 5 minutes.

@Recipe nutrition:Nutrition values per serving (based on 4): 140 calories, 11 g fat (2 g saturated) 11 g carbohydrates, 3 g protein, 0 cholesterol, 640 mg sodium.

Adapted from “The Family Meal: Home Cooking With Ferran Adria”