This sweet and salty miso glaze caramelises as the eggplant cooks, creating an irresistible vegetable dish.
- 4 medium eggplants
- 80 g white miso paste (shiro miso)
- 2 tbsp mirin
- 2 tbsp cooking sake
- 2 tbsp raw sugar
- 1 tbsp Shaoxing wine (rice wine)
- 1 tbsp sesame oil
- 1 tsp finely grated ginger
- generous pinch of sea salt flakes
- thinly sliced chives, micro herbs, black and white sesame seeds, steamed rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 180°C.
2. Cut the eggplants in half lengthwise. Using a sharp knife, score a diamond pattern in the cut side of each eggplant half. Place the eggplants cut-side up on a baking tray. Roast for 20-25 minutes or until just tender.
3. Meanwhile, place the remaining ingredients in a small saucepan over medium heat. Stirring continuously, simmer until the sugar is completely dissolved and the glaze is thick and smooth. Remove from the heat and set aside.
4. Using a pastry brush, generously brush the miso sauce over the cut-side of the eggplants. Bake for another 10-15 minutes or until light golden.
5. Remove from the oven, then brush a little more miso sauce over the eggplants. Place under the grill or use a domestic blow torch to finish browning the top.
6. Scatter with chives, micro herbs and sesame seeds and serve hot with steamed rice.
Diana Chan is exploring the many dishes of Asia within Australia in the brand-new series, Asia Unplated with Diana Chan.