About the Recipe
This is an absolute cracker vegetarian dish 😍 We love cooking with eggplant as it is such a versatile vegetable that you can do so much with, and it’s a winner for soaking up all those delicious flavours like Miso! Miso is a fermented soybean and adds a delicious ‘umami’ flavour to meals, and it’s also a great source of probiotics! Serve these eggplants with a side of brown rice and sautéed greens or as a side dish to a Japanese inspired meal! Enjoy 💛
2 eggplants, halved
2 tbsp olive oil
2 tbsp sesame oil
2 tbsp soy sauce or tamari
2 tbsp honey
4 tbsp white miso paste
1 tbsp apple cider vinegar
1 tbsp sesame seeds
1cm finely grated ginger
Diced shallots, to serve
Sesame seeds, to serve
Cut the eggplants lengthways and use a knife to score a diamond pattern into the eggplants.
In a bowl, mix together ‘miso dressing’ ingredients. Set aside.
Heat olive oil in a frying pan and cook eggplants for 3-4 mins on each side.
Brush the miso dressing generously over the eggplants. Place on baking tray and bake for 25-30 mins on 180°C.
Sprinkle with extra shallots and sesame seeds! Enjoy when hot