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
Sauce
2 tbsp soy sauce
2 tbsp white wine vinegar
1 tbsp sesame oil
1 tbsp hoisin sauce
1 tsp garlic
1 tap ginger
2 tbsp water
Methods
Preheat oven to 190 degrees celsius fan-forced.
Cut eggplants in half lengthways and use a knife to score a diamond pattern into the eggplants.
In a bowl, mix together the oil, honey, miso paste and mirin, ginger, sesame seeds.
Heat olive oil in a frying pan over medium heat. Once hot, add the eggplants and cook on each side for 3-4 minutes.
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.
Sprinkle miso eggplants with sesame seeds and spring onions and serve warm!
Notes
For more delicious vegetarian recipes, check out our Flexitarian Cookbook here.
