Roasted Eggplant Spaghetti with Miso Brown Butter Sauce from Cookie + Kate
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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 cooking water and drain off the rest. Return the spaghetti to the pan.
Preheat the oven to 425 degrees Fahrenheit. 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 and make sure it doesn't offer any resistance—if it does, put the pan back in the oven for a few more minutes.