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Miso Eggplant

Serves: 4-6 | Prep time: 10 mins | Cook time: 45 mins

Ingredients

  • 3 eggplants, halved and quartered
  • 2 tablespoons sesame oil
  • 1 tablespoon reduced salt soy sauce
  • 2 tablespoons honey
  • 4 tablespoons brown miso paste
  • 2 tablespoons mirin
  • 1cm piece fresh grated ginger
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sesame seeds
  • 2 spring onions, finely sliced, to serve

Method

  1. Preheat oven to 190 degrees celsius fan-forced.
  2. Cut eggplants in half lengthways and use a knife to score a diamond pattern into the eggplants.
  3. In a bowl, mix together the oil, honey, miso paste and mirin, ginger, sesame seeds.
  4. Heat olive oil in a frying pan over medium heat. Once hot, add the eggplants and cook on each side for 3-4 minutes.
  5. Use a pastry brush to brush the miso sauce over the eggplants generously. Place on a lined baking tray and cook in the oven for 40 minutes, or until eggplant is cooked through.
  6. Sprinkle miso eggplants with sesame seeds and spring onions and serve warm!
Notes:

  • For more delicious vegetarian recipes, check out our Flexitarian Cookbook here.
  • Check us out on Instagram here.
  • To watch the video of us making this dish, click here.