Miso Glazed Eggplant
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Miso Glazed Eggplant
Ingredients
2 Eggplants, halved lengthways and flesh cut in a cross hatch
3tbs white miso paste
2tbs Soy Sauce
3tbs Mirin
2tbs Rice Vinegar
1tbs brown Sugar
1tbs Maple Syrup
2tbs water
1tbs Sesame Oil
2 Spring Onions, sliced thinly
50g Sesame Seeds
Steamed rice to serve
Method
Heat an oven to 180 deg C.
Combine the miso, soy, mirin, rice vinegar, rice vinegar, brown sugar, maple syrup, water and sesame oil. Whisk together until evenly mixed.
Spoon some of the glaze over the cross hatch cut eggplant. Place onto a tray glazed side up and put in oven. Cook for 25-30 minutes, glaze every 10 minutes.
Serve eggplant topped with sesame seeds, spring onions and a drizzle of the remaining glaze over steamed rice.
Recipe by Michael Weldon
