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Baked Eggplant with Miso Recipe

Ingredients

How to make it

  • fill fry pan to 1/4 inch high with oil.
  • slice eggplant in half and score both ways but try really hard to puncture the skin.
  • 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.
  • Boil kettle and add water to miso paste.
  • 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.
  • The paste should be able to stay on top of the eggplant to cover the cut face.
  • Place in oven (180 celsius)
  • Have some miso left over or mix up some more, check the eggplant every 15-20 minutes and replenish the miso on top.
  • After about an hour the eggplant should have a slight miso crust but be very soft and tender inside.
  • Serve on top of rice and with some greens of your liking.( Braised Shitake Mushrooms complement the dish well

Reviews & Comments 3

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    " It was excellent "
    elgab89 ate it and said...
    I love eggplant, I love miso, got to try this!
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  • fungoir 15 years ago
    This recipe adds a whole new dimension to Miso!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I love Miso and have used it often in soups and as a flavoring for the vegetables in my spring rolls.
    Was this review helpful? Yes Flag

The Cook

fungoir Fitzroy, AU

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