MISO-GLAZED EGGPLANT

• portionen: SERVES: 4
• aktive zeit: PREP: 7 MINUTES
• gesamtzeit: COOK: 1 HOUR

Zutaten

MISO GLAZE

3 tbsp red miso' (or dashi miso or shiro miso)

1½ tbsp mirin

2 tsp cooking sake

1½ tsp sugar

EGGPLANT

2 x 14 oz eggplants' (about

9 inches long)

2 tbsp canola oil

Canola oil spray (optional)

TO SERVE

Sesame seeds

Finely sliced green onion

Chopped cilantro (optional)

Anweisungen

Preheat the oven to 400°F.

Miso glaze-Mix the ingredients in a bowl until smooth.

Prepare eggplant-Cut the eggplants in half lengthwise and place them flesh-side up. Using a small knife, cut 1 inch diamonds into the flesh, almost through to the skin. Don't cut through the skin (though if you do a bit, it's okay!)

Roast-Place the eggplant on a baking tray, then brush the surface with oil. Roast for 30 minutes. Remove from the oven and brush with two-thirds of the miso glaze. Bake for a further 15 minutes, then brush with the remaining miso glaze. Bake for a further 10-15 minutes or until the eggplant is soft all the way through (cook time will depend on the eggplant size; use a butter knife to check if it's soft).

Caramelize-Flick the oven broiler on high with the shelf 10 inches from the heat source. Spray the surface of the eggplant with canola oil, if you want better caramelization! Broil for 3-6 minutes, or until the surface is caramelized. Don't walk away-it can burn easily!

Serve-Transfer to serving plates, sprinkle with sesame seeds and sliced green onion, and serve straight away. Ideal served over soba noodles and chunks of smashed cucumber drizzled with Ginger Dressing (page 333), and a sprinkle of chopped cilantro.

Notizen

NOTES

1. This recipe will work with most types of miso, but do not use saikyo miso or sweet miso (too sweet).

2. Asian/Japanese eggplants (the thinner, smaller ones) can also be used. Do not score, and reduce baking time to around 30 minutes in total, brushing with glaze and finishing under the broiler as per the recipe.

LEFTOVERS Fridge 2 days, though best made fresh as cooked eggplant does get a bit saggy and soft!