Name: Roasted Eggplant Spaghetti with Miso Brown Butter Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 large or 2 medium eggplants (about 1.75 pounds), skin peeled off with a vegetable peeler; 2 tablespoons olive oil; sea salt; 6 ounces whole grain thin spaghetti (about 1/2 box); 5 tablespoons butter; freshly ground black pepper; 2 tablespoons white miso*; 1/3 cup freshly grated Parmesan