Miso-Roasted Eggplant with Garlicky Yogurt | Wellspent Market

Ingredients

• 3 cloves of garlic
• 3 tablespoons of lemon juice
• To taste Italian fine sea salt
• 1 teaspoon Bornibus Whole Grain Mustard
• 1 cup of Jorinji Red Miso
• 2 tablespoons of soy sauce
• 1/4 cup + 1 tablespoon of Madre Terra extra virgin olive oil
• 1 pound of Japanese-style eggplant (long, skinny eggplants)
• 2 wedge of lime or lemon
• 1 cup of Greek-style yogurt or labneh
• 2 tablespoons of Oregon Blackberry Honey
• sesame seeds, to serve