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Regardless of whether you are planning an elaborate menu or simply planning ahead for tomorrow Miso roasted eggplant. This recipe comes from many years of playing at the kitchen. I realize that including a few ingredients into some recipe provides thickness to that which exactly is usually dull. You might well be on the lookout for milder meals to create together along with your leftovers. Wonderful and light Miso roasted eggplant perfect for post-vacation. The components within this recipe receive your tongue pounding, also are very waist-friendly when you want a'snack' following an active getaway. Utilizing a few elements as choices, this soup has been filled with a fall and hot flavor that makes it tasty. An ideal Miso roasted eggplant to heat up you on cool winter months. Fantastic for using leftover.

Excellent method not to waste a single ingredient. This really can be just really a great Miso roasted eggplant and one of my favorites. If you should be concerned about the nutrient worth of a number of these dishes, don't be. Although it might be reduced in calories, even though you aren't receiving much nutritional value from this won't sustain you personally, and you'll only end up hungry all over again and eating a lot more calories than you would need. Nutrition facts labels tell you exactly what's in the meals you eat. It helps you determine when you have a healthy and balanced diet. Each and every single recipe we share needs to have an ingredient label. Some recipes also provide nutritional fact details. The fixing label lists the number within the field below. They are listed per serving as a percentage of the everyday price.

How to make Miso roasted eggplant

Yield = 4
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 2 eggplant, halved lengthways
  • 100g (1/3 cup) miso paste
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 1 tablespoon caster sugar
  • Toasted sesame seeds, to serve
  • Fresh micro herbs, to serve

Method

  • Step 1 Preheat the oven to 200°C/180C fan forced. Heat a non-stick frying pan over medium heat. Score the eggplant flesh deeply in a diamond pattern. Brush with olive oil. Cook, cut-side down, in the pan for 3 minutes or until golden.
  • Step 2 Transfer to a baking tray, cut-side up. Combine the miso paste, mirin, sake and caster sugar in a small bowl. Brush mixture over the cut-side of the eggplant. Roast for 30 minutes or until tender.
  • Step 3 Transfer miso eggplant to a serving plate then drizzle over any tray juices. Sprinkle with sesame seeds and micro herbs to serve.