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Miso roasted eggplant
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Elevate eggplant with simple miso glaze for a show-stopping dish.
Ingredients:
  • 2 eggplant, halved lengthways
  • 100g (1/3 cup) miso paste
  • 40.00 ml mirin
  • 20.00 ml sake
  • 20.00 gm caster sugar
  • Toasted sesame seeds, to serve
  • Fresh micro herbs, to serve
Instructions:
  • 1. Preheat the oven to 200°C/180C fan forced. 2. Heat a non-stick frying pan over medium heat. 3. Score the eggplant flesh deeply in a diamond pattern and brush with olive oil. 4. Cook the eggplant cut-side down in the pan for 3 minutes or until golden.
  • Arrange the eggplant halves cut-side up on a baking tray. Mix miso paste, mirin, sake, and caster sugar in a small bowl. Brush the mixture over the cut side of the eggplant. Roast in the oven for 30 minutes or until tender.
  • Move the miso eggplant to a serving plate, then generously drizzle with any tray juices. Sprinkle with sesame seeds and freshly picked micro herbs for a delightful presentation.

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