miso roasted eggplant (and zucchini)
prep time
cook time
total time
author: quincesandkale adapted from SBS website
recipe type: savoury
cuisine: japanese
serves: 2
ingredients
- 1 large eggplant cut into 2 cm pieces OR equivalent small eggplants halved
- ½ tbs of olive oil
- salt
- 1½ tbs miso (I used a mild white miso)
- 1 tbs mirin
- ½ tbs sugar
- ½ tbs cooking sake
- 1 tbs water
instructions
- Preheat the oven to 200 C fan forced or 210 if you don't have a fan forced oven.
- Toss the eggplant or zucchini in the oil and put in a single layer in a baking dish.
- Sprinkle with salt.
- Roast for 20 minutes or until soft and lightly golden.
- Mix all the remaining ingredients until smooth.
- Pour over the vegetables and return to the oven for another 10 minutes for the sauce to caramelise.
- Garnish with some finely chopped spring onion and toasted sesame seeds.
notes
I also made this with some zucchini cut into 1 cm thick sticks
Recipe by quinces and kale at http://quincesandkale.net/recipes/miso-roasted-eggplant-and-zucchini/