Recipe:
Baked Miso Eggplant
Posted in Soups ‘n’ salads
If you’re new to cooking with eggplants, this recipe is a great place to start. Raw, they have a pretty neutral taste, so they take on other flavours really beautifully — and you simply can’t go wrong with a maple-miso mix!
Prep:
10
mins
cook
20
mins
serves
4
Easy Peasy
You will need:
- 2 medium eggplants
- 1 teaspoon salt
- 2 tablespoons maple syrup
- 2 tablespoons white miso paste
- 2 tablespoons sesame oil (or omit if avoiding oil)
- 3 cm knob ginger, grated finely (optional)
- Green onion, finely chopped
- Toasted sesame seeds
- Brown or white rice
~
Recipe:
Rainbow Nourishments
Directions:
- 1Preheat the oven to 180°C.
- 2Cut each eggplant in half lengthways and score their flesh in a criss-cross pattern. Place the eggplants on a lined baking tray with the cut side facing up.
- 3Rub the salt into the flesh of each eggplant. Set aside.
- 4To make the marinade, add the maple syrup, miso paste, ginger and sesame oil to a bowl and mix until smooth.
- 5Brush the marinade on the flesh of each eggplant making sure it’s all covered.
- 6Bake the eggplant in the oven for 20–25 minutes or until the top is golden brown and the eggplant is tender.
- 7Sprinkle some green onion and sesame seeds on the eggplants. Serve with hot rice.
Did you enjoy this recipe?
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