This is one of the more common ways that you will see Miso being used after Miso soup and there's a good reason for that - it is absolutely delicious! You'll find heaps of variations of this recipe and they are all delicious - salty, sweet and savoury in perfect harmony.
- 2 Eggplants
- 4 Tbsp Meru Sweet White Miso (any Miso will work well but white is best)
- 2 Tbsp Mirin
- 1 Tbsp Sake
- 1 Tbsp Sesame Oil
- 1 Tbsp Freshly Grated Ginger
- 2 Tsp Sesame Seeds - To Garnish
- 2 Shallots - To Garnish
Preheat oven to 180 deg C.
Cut the eggplant in half lengthways. Score each eggplant diagonally to create diamonds about 2- 3 cm in size, being careful not to pierce the skin.
Mix the marinade ingredients and take half the marinade and spread it on the eggplants. Really work it into the cuts so that the flavour spreads through the whole eggplant.
Roast in the oven for 15 mins. Remove from oven, apply the remaining marinade, again working it down into the eggplant and return to the oven for 10 mins.
Remove from oven, sprinkle with sesame seeds and return to the oven for the final five mins.
Garnish with finely chopped shallot. Serve on rice with a side of asian greens.