Miso eggplant with sesame
( SERVES 4 )
Photo by Babiche Martens
This deliciously simple miso eggplant serves four as a side dish. Usually, I will slice up two and the leftovers can be chopped into a salad the next day. There is no question that the more oil you add to eggplant the better, making it soft and squidgy. Eggplant is delicious with barbecued lamb. Add a tablespoon of the paste to mayonnaise and dollop it on top of an accompanying salad.
|3 Tbsp||Miso paste|
|2 tsp||Sesame oil|
|1 tsp||Fish sauce|
|2 Tbsp||Soy sauce|
|1 tsp||fresh grated ginger|
|2 cloves||Crushed garlic|
|1 Tbsp||Water, use up to 2 Tbsp|
|¼ tsp||Chilli flakes, optional|
- Preheat an oven to 180C. Line a baking tray with paper.
- In a small bowl combine the miso, sesame oil, fish sauce, soy sauce, ginger, garlic, honey and water, stirring to a paste. Add chilli if using.
- Pour the oil into the baking tray. Place the eggplant skin-side-down on the oil. Then smother the paste on the upturned side. Place into the oven and bake for 20 minutes until softened and golden.
- Serve with a sprinkle of sesame seeds and spring onions.
More of Angela's Asian-style vegetarian side dishes