I love eggplant.
But I’ll admit I’ve struggled to grow them. I think I’ve managed to produce the smallest eggplant in the world, and that’s about it. But it still hasn’t put me off.
I love their versatility, and how they can soak up any flavor you are inclined to throw in their direction. I love the sweet, nuttiness of them when roasted.
Now I know some people think of eggplant being bitter, hence why the salting part of this recipe is so important. The salt will draw out the bitterness, so tempting as it is, don’t skip that bit! Any leftovers (unlikely in my house) can be made into a tangy baba ghanoush.
>> 2 eggplants (the shinier the skin, the better)
>> salt (to taste)
>> 1 tablespoon Mirin
>> 2 tablespoon Shaoxing wine
>> 1 tablespoon sesame oil
>> 2 teaspoons finely grated ginger
>> 40g white miso paste
>> 25g rock sugar
- Preheat oven to 180 Celsius.
- Score the flesh of the eggplant in a criss-cross pattern.
- Sprinkle the cut side with salt and leave to rest for 30 minutes.
- Using a paper or tea towel, blot the flesh of the eggplant and brush off any remaining salt.
- Mix all the other ingredients in a small saucepan and heat—stirring continually.
- Using a pastry brush, spread the miso sauce over the cut side of the eggplant.
- Bake in the preheated oven for 30 minutes until starting to brown, and the eggplant is soft.
- Give eggplant another paste of the miso sauce and finish off under a medium heat grill for 2 minutes.
- Garnish with micro-herbs.
- Stuff your face.
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