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Prep Time: 10 minutes
Cook Time: 30 minutes
Total: 40 minutes
Servings: 4
Cost: $3.42 /serving
Author : Tracy Rutherford
Ingredients
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Instructions
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Step 1
Preheat the oven to 200°C/180C fan forced. Heat a non-stick frying pan over medium heat. Score the eggplant flesh deeply in a diamond pattern. Brush with olive oil. Cook, cut-side down, in the pan for 3 minutes or until golden.
Step 2
Transfer to a baking tray, cut-side up. Combine the miso paste, mirin, sake and caster sugar in a small bowl. Brush mixture over the cut-side of the eggplant. Roast for 30 minutes or until tender.
Step 3
Transfer miso eggplant to a serving plate then drizzle over any tray juices. Sprinkle with sesame seeds and micro herbs to serve.
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