Miso Eggplant
·
Ingredients
1-2 medium sized Eggplants
1 heaped tbsp White Miso Paste
1 tbsp Mirin
1 tbsp Toasted Sesame Oil
1 tsp Agave Syrup or Maple Syrup
1 tsp Minced Ginger
Toasted Sesame Seeds to top
1 heaped tbsp White Miso Paste
1 tbsp Mirin
1 tbsp Toasted Sesame Oil
1 tsp Agave Syrup or Maple Syrup
1 tsp Minced Ginger
Toasted Sesame Seeds to top
Instructions
- Preheat oven to 180°C.
- Mix all ingredients minus sesame seeds together in a bowl until combined.
- Slice your eggplant vertically and score in a criss-cross pattern and top with a generous amount of the miso sauce.
- Sprinkle with sesame seeds and bake in the oven at 180°C for 15-20 minutes or until golden. Serve with rice, stir fry Asian vegetables and protein of your choice!
