These salty and sweet eggplants it’s a delicious addition for lunch or dinner.
Serves 2 portions
1 eggplant, trimmed
21g Traditional Miso
2 tbsp honey
1 tbsp sesame oil
15-25g sesame seeds
25g chopped pistachio nuts
Chopped fresh mint
How to prepare:
Preheat the oven to 200°C/. Cut the eggplant into four even slices, lengthways, then with a fork score the flesh in an x pattern. Place in a roasting tin in one layer.
In a bowl, mix together the miso, honey (better if warmed 10 seconds on the microwave), and sesame oil. Spoon two-thirds over the eggplant slices and bake for 15 minutes.
Turn up the heat to 220°C/. Drop the remaining miso mixture over the eggplants and sprinkle with sesame seeds and nuts. Bake for another 10-15 minutes until tender.
Scatter over mint to serve ad bonne appetite.