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Miso Baked Eggplant

 Ingredients (serves 2)

 

 

Instruction

 1. Preheat oven to 220ºC on bake function.
2. Cut the eggplant in half lengthwise, and score the cut face but cutting lines a few millimetres deep in a criss-cross pattern.
Hand holding a eggplant slice over a cutting board, with a knife at the bottom left
3. Lightly salt and oil the cut faces.
Hand holding a halved eggplant over two scored avocado halves on a baking tray.
4. Place the eggplant cut side down on a lined baking tray, and bake for 15 minutes.
Two dark purple eggplants on a white paper towel-lined tray
5. Meanwhile, add the miso, mirin, cooking sake, and sugar into a bowl and stir to combine.
Hand mixing miso, mirin, and sugar in a small metal bowl on a countertop.
6. After 15 minutes of baking, flip the eggplant so the cut side is up, and spread the miso glaze onto the eggplant.
Two miso sauce-covered pastries on parchment, one being drizzled with sauce from a spoon
7. Change the oven setting to grill, and return the eggplant to the oven.
8. Grill for about 5 minutes or until the miso glaze is bubbling and caramelised.
Hand wiping a baking tray with two dark roasted eggplants on parchment paper
9. Garnish with spring onion.
Hand placing green garnish on two grilled eggplants on a white plate

Item used for this recipe

A plastic container of Mama San brand Miso Paste with a red

mama san Miso Paste

Breathtaking colors of our planet
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A bottle of Mizkan Japanese Style Cooking Sake with a blue label featuring an image of cooked fish on a wooden plate.
A clear plastic bottle of Mama San's Sweet Rice Wine Mirin with a red cap and a blue label featuring a dish of meat.