Miso & Sesame EggPlant

Miso & Sesame EggPlant
Grilled eggplant with Miso Glaze or nasu dengaku. Japanese food.

These salty and sweet eggplants it’s a delicious addition for lunch or dinner.

Serves 2 portions

Ingredients

1 eggplant, trimmed

21g  Traditional Miso 

2 tbsp honey

1 tbsp sesame oil

15-25g  sesame seeds

25g chopped pistachio

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.

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