Ingredients
- 4 medium eggplants
- 80g white miso paste
- 2 tablespoons cooking sake
- 2 tablespoons raw sugar
- 1 tablespoon rice wine vinegar or shaoxing wine
- 1 tablespoon sesame oil
- 1 teaspoon finely grated ginger
- salt
- a handful of chopped chives,
Note: Miso paste, rice wine vinegar, cooking sake and sesame oil can be found at the asian aisle of most major supermarkets and also at asian grocers.
Method
This miso glazed eggplants dish is so delicious and satisfying. It oozes with that rich umami flavour thanks to the miso paste. It's great as a side dish or even on its own. An ideal meatlless Monday option!
- Preheat oven to 180°C.
- Cut eggplants in half lengthwise. Using a sharp knife, score a diamond pattern in the cut side of each eggplant half. Place the eggplant cut-side up on baking tray. Roast for 20-25 minutes or until just tender.
- Place remaining ingredients except for chopped chives in a small saucepan over medium heat. Stirring continuously, simmer until the sugar is completely dissolved and the glaze is thick and smooth. Remove from heat and set aside.
- Once eggplants are tender, remove from oven. Using a pastry brush, generously brush the miso sauce over the cut-side of the eggplants. Bake for another 10-15 minutes or until light golden.
- Remove from the oven, brush a little more miso sauce over the eggplants. Place under the grill to finish browning the top.
- Scatter chopped chives over the eggplants. Serve hot with steamed rice.