Berinjela assada com cobertura de missô

Ingredientes

• 2 small to medium eggplants
• 1 tsp olive oil
• 2 tbsp Shiro miso
• 1 tbsp mirin
• 1 tbsp honey (use brown rice syrup if vegan)
• 1 tsp toasted sesame oil
• 1 tsp rice wine vinegar
• 1 tsp toasted sesame seeds ( for sprinkling)

Modo de preparo

1. 1

   Preheat your oven to 180 degrees celsius (350 Fahrenheiand line a roasting tray with baking paper.

2. 2

   Cut the eggplants in half and carefully score diagonal lines across the flesh. Brush the cut side of each eggplant, both top and bottom and place in the roasting try. Top with another sheet of baking paper and bake until the flesh is tender and a fork is easily able to pierce through. Around 15 to 20 minutes. Don't skip on oiling the eggplant, otherwise, you won't end up with a silky soft flesh.

3. 3

   While the eggplant is baking make the miso topping and the salad. To make the miso topping mix the miso paste, mirin, honey, toasted sesame oil and rice wine vinegar in a bowl. I like to use a sauce whisk for this to remove any lumps.

4. 4

   When the eggplant is cooked remove the top layer of baking paper and spoon or dollop the miso on top. Return to the oven and bake for another 5 minutes. Sprinkle the salad with the toasted sesame seeds.