Ingredients
- 4 medium eggplants
- Salt
- 2 Tbsp mirin
- 2 Tbsp cooking sake
- 2 Tbsp raw sugar
- 1 Tbsp shiaoxing wine
- 1 Tbsp sesame oil
- 1/2 knob ginger
- 80g white miso paste
- small handful of chives
- micro herbs to garnish
- white and black sesame seeds to garnish
Method
- Cut eggplants in half lengthwise
- Score the flesh of the eggplant on the flat surface
- Place eggplants scored side up on a shallow baking dish
- Sprinkle with salt, rubbing over the flesh and allow to rest for 30 minutes
- Using a paper towel pat the flesh of the eggplant and brush any remaining salt off
- Preheat the oven to 200°C bake
- Finely grate the ginger
- Pour mirin, wine, sugar, sesame oil, ginger and miso in a small pot on medium-high heat, bring to the boil, stirring constantly
- Once the marinade reaches a gentle boil remove from heat
- Using a pastry brush, brush 3/4 of the marinade over the scored side of the eggplant generously - reserve 1/4 of the marinade
- Bake eggplant in oven until it starts to brown and feels tender - approximately 30 minutes
- While the eggplant is baking roughly chop the chives
- Remove eggplant from the oven and brush over the remaining marinade to glaze the eggplant
- Top with chives, micro herbs and sesame seeds. Serve hot and fresh.
- Enjoy!