Miso Eggplant

INGREDIENTS

  • 2 Large eggplants

  • olive oil spray

  • salt

Miso Sauce

  • 3 tbsp miso

  • 1 tbsp sugar

  • 2 tbsp mirin

  • 1 tbsp cooking sake (optional)

  • 2 tbsp hot water

INSTRUCTIONS

  1. Pre-heat oven to 180C (fan-forced).

  2. Cut the eggplants in half, length wise.

  3. Sprinkle salt and leave for 10 min. Pat dry any water droplets on surface of eggplant. Remove the salt.

  4. Using a sharp knife, score a diamond pattern in the flesh of the eggplant.

  5. Spray pan with olive oil and brown the eggplant on both sides.

  6. Place eggplant on lined baking tray.

  7. Mix all of miso sauce ingredients together to form a paste

  8. Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.

  9. Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.

  10. Remove from the oven. Brush more miso sauce to glaze the eggplants. Sprinkle with sesame seeds and chopped spring onion and serve hot.

Dinner, Lunch, VegetarianLauren MeskinLunch, Dinner