Miso Eggplant


TOTAL TIME
35mins
-
PREP TIME
10mins
-
COOK TIME
25mins
-
SERVES
2
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Ingredients
1 Eggplant (Aubergine)
2 Tbsp Miso Paste
1 Tbsp Sesame seeds
2 tbs Kikkoman Soy
1 Tbsp Mirin
2 Tbsp Sake
1 Orange
3 Radishes
1 serve of soba noodles
1/4 cup fresh coriander and mint
Method
- First slice your eggplant in half then cut a deep chris-cross in the fresh on the eggplant.
- On a hot pan sear the eggplant flat side down until golden and nicely caramelized.
- To make the Miso glaze combine Miso paste, sesame seed, mirin, and sake into a bowl and mix. Spoon this over your eggplant making sure the glaze penetrates between the earlier cuts.
- Place the eggplant in the baking tray and bake in the preheat oven at 180C for 20 minutes (time will vary depending on how big your eggplant is).
- For the last 10 minutes pour the Kikkoman Soy onto the eggplant and finish baking.
- For our salad cook soba noodles as directed on the package, segment an orange, finely slice your radishes (use a Japanese mandolin if you have one) and pick a handful of mint and coriander.
- Plant your eggplant with salad on top.
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