Miso eggplant with sesame

Babiche Martens

This deliciously simple miso eggplant serves four as a side dish. Usually, I will slice up two and the leftovers can be chopped into a salad the next day. There is no question that the more oil you add to eggplant the better, making it soft and squidgy. Eggplant is delicious with barbecued lamb. Add a tablespoon of the paste to mayonnaise and dollop it on top of an accompanying salad.

Paste

3 Tbsp	Miso paste (Main)
2 tsp	Sesame oil
1 tsp	Fish sauce
2 Tbsp	Soy sauce (Main)
1 tsp	fresh grated ginger
2 cloves	Crushed garlic
1 Tbsp	Honey
1 Tbsp	Water, use up to 2 Tbsp
¼ tsp	Chilli flakes, optional

Eggplant

¼ cup	Olive oil
1	Eggplant, cut lengthwise into ½ cm slices (Main)
2 tsp	Toasted sesame seeds, mixed black and white ones (Main)
1 handful	Finely sliced spring onion, to garnish

Directions

1. Preheat an oven to 180C. Line a baking tray with paper.
2. In a small bowl combine the miso, sesame oil, fish sauce, soy sauce, ginger, garlic, honey and water, stirring to a paste. Add chilli if using.
3. Pour the oil into the baking tray. Place the eggplant skin-side-down on the oil. Then smother the paste on the upturned side. Place into the oven and bake for 20 minutes until softened and golden.
4. Serve with a sprinkle of sesame seeds and spring onions.

More of Angela's Asian-style vegetarian side dishes

• Chinese pancakes with garlic chives and mushrooms
• Coriander and tamari pesto with char-grilled greens