Miso is a fermented food and is a key ingredient in Japanese cooking. In this dish, the miso’s strong deep flavour coats the eggplant slices to create a magically flavoured dish.
Makes: 4
GF, V, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 4 medium-sized eggplants
- 5 tbsp rice vinegar
- 2 tbsp coconut sugar
- 1 tbsp sesame oil
- 1 tsp finely grated ginger
- 80g white miso
- 1 tbsp white sesame seeds
- 1 tbsp microgreens
Method
- Preheat oven to 200°C and line a baking tray with greaseproof paper.
- Cut the eggplants in half lengthwise, then cut a diamond pattern in the flesh of the eggplant. Place the eggplants cut side up on a baking tray lined with greaseproof paper.
- Place rice vinegar, sugar, sesame oil, ginger and miso in a small heavy-based saucepan. Bring to the boil, stirring constantly. Remove from heat.
- Using a pastry brush, generously brush two thirds of the miso sauce over the cut side of the eggplants.
- Bake for 30–35 mins until starting to brown and are tender.
- Remove from the oven and brush more miso sauce to glaze the eggplants.
- Sprinkle with sesame seeds and microgreens and serve on a platter.
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