Miso Eggplant ????What’s not to love about the umami savoury flavour of miso? Combined with the buttery texture of baked eggplant, this is a super healthy mid-week plant based meal!
Miso glaze:
1/4 cup miso paste
2 tablespoons rice wine vinegar
1 tablespoon coconut sugar or honey
1 tablespoon cooking sake or water if no cooking sake
Water as needed to help blend into a thick paste
Cut 2 eggplants in half, then score the flesh in a cross-cross fashion, cutting almost to the skin. Lather the miso glaze mixture across the surface then bake at 200 degrees celsius for approximately 45mins or until eggplant is tender and miso is caramelised.
Garnish with sesame seeds & fresh chopped coriander & chives.
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