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Miso Eggplant


1. 2 medium sized black eggplants

2. 1 tablespoons mirin

3. 1 tablespoons cooking sake

4. 2 tablespoons raw sugar

5. 1 tablespoon sesame oil

6. 1 teaspoon finely grated ginger

7. 1 table spoon miso paste

8. Pinch of salt


1. Eggplant: Wash and pat dry. Cut the eggplants in half, length wise. Score a diamond pattern in the flesh of the eggplant as shown in the pictures. Sprinkle with salt and gently rub the salt over the flesh.

· Leave it for 30 minutes.

· Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface.

2. Miso Paste: Place mirin, sake, sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on medium. Bring to a boil, stirring constantly. Remove from heat.


Ø Pre-heat oven to 200C.

Ø Place the eggplants cut side up in a baking tray.

Ø Using a brush, generously brush the miso sauce over the cut side of the eggplants.

Ø Bake in the pre-heated oven for 35-40 minutes until starting to brown and tender.

Ø Remove from the oven. Brush more miso sauce to glaze the eggplants.

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