Miso Eggplant

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miso.jpg

This recipe is from Japan, where it is known as Nasu Dengaku

Eggplants are one of my favourite vegetables. This recipe takes two mins to prepare and is super tasty!

Miso Eggplant

Serves 6

Ingredients:

  • 3 eggplants, halved lengthways

  • 3T white miso paste

  • 2T honey or maple syrup

  • 1T tamari (gluten free soy sauce)

  • 1T vinegar (white or malt or apple cider)

  • 2T sesame oil

  • 2T toasted sesame seeds (optional garnish)

  • 1 spring onion finely chopped (optional garnish)

Directions:

  1. Preheat the oven to 200 degrees celcius.

  2. In a bowl combine the miso, honey or maple syrup, vinegar, tamari and 1T of sesame oil. Mix until it forms a smooth paste.

  3. Cut the eggplants in half lengthways and and lightly score the surface of the flesh in a cross pattern.

  4. Brush the eggplants with 1 T sesame oil and place in a baking tray flesh side up.

  5. Roast for 15mins until caramelised and soft.

  6. Remove from the oven and brush with a thick layer of the glaze.

  7. Place back in the oven and cook for another 6-8 mins until the miso os toasted and fragrant.

  8. To serve, garnish with finely chopped spring onion and toasted sesame seeds.