Nourish your gut with this nourishing miso eggplant, packed full of gut friendly goodness, and vegan too!
Ingredients
Serves 4
- 4 small eggplants, halved
- Sea salt
- 1⁄4 cup white miso paste
- 1⁄4 cup mirin
- 1 tbsp coconut sugar
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, minced
- 1 tbsp sesame seeds
- Coriander leaves, to serve
Method
- Preheat oven to 180c.
- Score eggplants in diamond shapes and pat dry.
- Rub on salt and set aside for 30 minutes on a baking tray.
- Pat eggplants dry again using a paper towel and brush off salt.
- Place miso paste, mirin, sugar, sesame oil and ginger in a small heavy bottomed saucepan on medium heat. Bring to a gentle boil, stirring constantly. Remove from heat.
- Using a pastry brush baste the eggplants with the miso sauce, reserving a little for later.
- Bake the eggplants in the oven for 30 minutes until tender.
- Remove from oven and brush on remaining glaze, sesame seeds and coriander leaves before serving.