Roasted Eggplant Spaghetti Recipe

Preheat the oven to 425 degrees F. Chop the eggplant into ¾-inch chunks and toss in olive oil until all the edges are lightly coated in oil. Sprinkle with salt and arrange on a baking sheet in a single layer.

Bake for 35 to 40 minutes, tossing halfway. Pierce one of the large pieces with a fork.

Bring a large pot of salted water to boil and cook the spaghetti according to package directions. Remove the pan from heat, reserve one cup of the cooking water, and drain off the rest. Return the spaghetti to the pan.

Plop the butter into a small saucepan and let it melt over medium heat. Shimmy and swirl the pan by the handle often so the butter doesn’t splatter.

Continue to heat the butter, swirling frequently until you see little brown flecks in the bottom of the pan for about 3 minutes.

Remove the butter from heat and add a few twists of black pepper to the pan. Let the butter cool for a minute then use a small whisk to mix in the miso. Then whisk in ¼ cup of the cooking water.

Toss the spaghetti with the roasted eggplant, miso brown butter, and ample grated Parmesan. Serve immediately.