Miso Glazed Eggplant
Ingredients
- generous pinch of sea salt flakes
- 2 tablespoons mirin
- 2 tablespoons cooking sake (sub: dry sherry)
- 2 tablespoons raw sugar
- 1 tablespoon shiaoxing wine (sub: veg stock / water)
- 1 tablespoon sesame oil
- 1 teaspoon finely grated ginger
- 80g white miso paste
- directions:
Preparation
Pre-heat oven to 200c / 400f (convection) or 180c / 350f (fan-forced)
Wash the eggplants and pat dry
Cut the eggplants in half, length wise
Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures
Place the eggplants cut side up in a shallow rimmed baking tray
Sprinkle with salt and gently rub the salt over the flesh
Rest for 30 minutes (allows eggplant to be firm not wet/sloppy)
Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface
Brush off any salt flakes that remain
Place mirin, sake, shiaoxing wine (or water/stock), sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on medium
Bring to a gentle boil, stirring constantly
Remove from heat
Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants
Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender
Remove from the oven
Brush more miso sauce to glaze the eggplants
Scatter chives and micro herbs
Sprinkle with sesame seeds and serve hot with coconut rice and radish pickles
