Ingredients
2 | Eggplants (Main) |
¼ cup | Vegetable oil |
¼ cup | Mirin, Japanse sweet rice wine |
2 Tbsp | Soy sauce |
1 Tbsp | White miso paste, I used Urban Hippie (Main) |
½ tsp | Sugar, or more to taste |
1 | Red chilli, deseeded and finely chopped |
Directions
- Heat the oven to 180C. Line a shallow baking tray with baking paper.
- Cut the eggplants in half lengthwise and make deep cuts in a criss-cross pattern on each cut side, but not cutting through their skin. Place eggplant halves on the baking tray.
- Combine the oil and half the mirin and spoon over the eggplant halves. Cover with foil and cook for 45 minutes or until very soft.
- Place the remaining mirin, soy sauce, miso paste, sugar and chilli into a bowl and whisk together until well combined.
- Remove eggplant halves from the oven and spoon over the mirin mixture then return to the oven and cook for a further 5-10 minutes until glazed.
- Serve with a bowl of cooked rice and steamed green beans tossed in sesame oil and toasted sesame seeds.