Simplicity, Healthy and Vegetarian . What more could you want? I love this dish for its glowing visual appeal and for that moreish, soft eggplant texture and taste without it dripping in oil.
Prep Time | 5 minutes |
Cook Time | 25 minutes |
Servings |
people
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Ingredients
For The Eggplant
- 2 large globe eggplant
- 2 or 3 tbs olive oil
- 1 tsp toasted sesame seeds black or white seeds or a combination of both
- 1 pinch good quality salt
- 1 tbs fresh herbs for garnish chopped chives or coriander leaves
For The Glaze
- 1/4 cup shiro miso paste white miso
- 2 tbs mirin
- 1 tbs sake cooking sake is available in supermarkets
- 1 tbs sugar
- 2 tsp sesame oil
Ingredients
For The Eggplant
For The Glaze
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Instructions
- Pre heat the oven to 200C degrees
- Mix all of the glaze ingredients to a smooth paste and set aside.
- slice the eggplant lengthwise into quarters and place flesh side up on a baking tray in a single layer.
- with a sharp knife, cut slices into the flesh of each piece about 2cm deep,all the way along. Drizzle with a little olive oil and sprinkle with the salt.
- Bake on a high level of the oven for approximately 25 minutes (will vary depending on the size of your eggplant), until golden and cooked through.
- When the eggplant are cooked through, remove from the oven and using a pastry brush, paint each piece with the miso glaze.
- Return to the oven for 7 minutes to heat the glaze then remove onto a serving platter. Sprinkle with sesame seeds and herbs of your choice
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