Recipe

Baked Eggplant With Miso Recipe


Baked Eggplant With Miso Recipe Fungoir / All my dishes
1 year, 2 months ago
This dish is a hidden wonder, eggplant and miso just go so well together.
Prep:20m Cook:60m Servings:2

Fungoir

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Ingredients
  • 1/2 eggplant per person
  • White Miso sauce
  • Vegetable oil

Directions
  1. fill fry pan to 1/4 inch high with oil.
  2. slice eggplant in half and score both ways but try really hard to puncture the skin.
  3. place eggplant face down in oil antil the eggplant sucks up the oil and expands to open up the gaps where the eggplant was scored.
  4. Boil kettle and add water to miso paste.
  5. The miso should be the consistency of cream, not too thick, but thin enough so that it can flow between and in the spaces of the eggplant.
  6. The paste should be able to stay on top of the eggplant to cover the cut face.
  7. Place in oven (180 celsius)
  8. Have some miso left over or mix up some more, check the eggplant every 15-20 minutes and replenish the miso on top.
  9. After about an hour the eggplant should have a slight miso crust but be very soft and tender inside.
  10. Serve on top of rice and with some greens of your liking.( Braised Shitake Mushrooms complement the dish well

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Comments

trigger 1 year, 2 months ago said:
I love Miso and have used it often in soups and as a flavoring for the vegetables in my spring rolls.

fungoir 1 year, 2 months ago said:
This recipe adds a whole new dimension to Miso!

elgab89 1 year, 2 months ago said:
I love eggplant, I love miso, got to try this!


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