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
- Preheat an oven to 180C. Line a baking tray with paper.
- 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.
- 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.
- Serve with a sprinkle of sesame seeds and spring onions.
More of Angela's Asian-style vegetarian side dishes