Miso Glazed Eggplant Side Dish
Ingredients
- 1 medium black aubergine
- generous pinch of sea salt flakes
- 1/2 tbsp Mirin
- 1/2 tbsp Cooking Sake
- 1/2 tbsp @skinnyfoodco Zero Cal Maple Syrup (can sub for regular maple syrup)
- 1 tsp Shiaoxing Wine
- 1 tsp Toasted Sesame Oil
- 1/4 tsp Grated Ginger
- 20g White Miso Paste
Garnish
- Toasted Sesame Seeds
- Coriander Leaves
- Spring Onions
Preparation
Pre-heat the oven to 180C (fan assisted).
Wash the aubergine and dry. Cut the aubergine in half lengthways.
On the inner flesh, score a diamond pattern on both halves.
Place the aubergines cut side up in tray and sprinkle with sea salt flakes, gently rubbing them over the flesh. Leave to rest for 30 minutes.
Pat the flesh of the aubergine dry with a kitchen towel removing any water and excess sea salt flakes.
Place the remaining ingredients in a pan and cook gently until boiling.
Brush this miso sauce onto the flesh of the aubergines using a pastry brush.
Bake in the oven for 30-35 minutes until golden brown and tender.
