I like to serve this eggplant as a side to any special or holiday occasion. Eggplants have a very soft and nice meaty texture and this dish pairs well with most things 🙂
Miso-Glazed Eggplant
Serves 2 as a side, around 45 min
- 1 tablespoon brown miso paste
- 2 tablespoons sherry vinegar
- 3 tablespoons olive or veggie oil
- 1 teaspoon granulated sugar cane
- 1 big eggplant
Make it;
- Make the glaze by whisking the ingredients together.
- Preheat the oven to 185°C (390°F)
- Wash aubergines and pat dry. Cut them in half, lengthwise. With tip of a sharp knife, score a diamond pattern in the flesh going all the way through, without penetrating the skin. Gently push downwards on each side of the halves to slightly open the diamond pattern.
- Place aubergines in a baking tray lined with parchment. Brush tops with the glaze ensuring that some of it seeps into the slits. Roast in preheated oven on middle rack between 30 to 45 minutes (longer with bigger aubergines), or until tops are roasted.
- Half way through roasting, lightly brush tops with glaze. If you prefer your aubergines very charred, at the end of the roasting time, raise the oven rack and broil them for a short minute.
- Remove from oven. Sprinkle tops with roasted sesame seeds immediately.
- Allow to cool for a short while and serve warm. Sprinkle tops with chives and fresh mint leaves or eat them plain.
