Recipe by Michael Weldon from Farm to Fork
Prep time 10mins
Cook time 25-30mins
- 2 eggplants, halved lengthways and flesh cut in a cross hatch
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 3 tablespoons mirin
- 2 tablespoons rice vinegar
- 1 tablespoon brown Sugar
- 1 tablespoon maple syrup
- 2 tablespoons water
- 1 tablespoon sesame oil
- 2 spring onions, sliced thinly
- 50g sesame seeds
- Steamed rice to serve
Method:
- Heat an oven to 180 degrees Celsius.
- Combine the miso, soy, mirin, rice vinegar, rice vinegar, brown sugar, maple syrup, water and sesame oil. Whisk together until evenly mixed.
- Spoon some of the glaze over the cross hatch cut eggplant. Place onto a tray glazed side up and put in oven. Cook for 25-30 minutes, glaze every 10 minutes.
- Serve eggplant topped with sesame seeds, spring onions and a drizzle of the remaining glaze over steamed rice.
Cook up a storm with the following RACO kitchen essentials: