Berenjena al horno glaseada con miso

Ingredientes

• 1⁄4 cup white Miso Paste
• 1⁄4 cup honey
• 2 tablespoons light Soy Sauce
• 1⁄2 teaspoon sesame oil
• 1 tablespoon rice wine vinegar

Preparación

1. 1

   --- Steps ---

2. 2

   Pre heat oven 180c-200c

3. 3

   Cut the eggplants in half, length wise. Score a diamond pattern into the flesh and place on a lined baking tray.

4. 4

   Sprinkle with salt and gently rub the salt over the flesh.

5. 5

   Rest for 30 minutes.

6. 6

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

7. 7

   Place in the oven and bake till tender. Can take anywhere from 30-40min depending on the size.

8. 8

   Remove from the oven brush with miso marinate and place back into the oven or turn on the grill and bake again till it caramlises and browns up a little.

9. 9

   Remove from the oven, scatter some spring onions, corriander leaves , toasted sesame seeds (all optional but why not)

10. 10

    Serve with a Hot Chilli Sauce (not optional ?) or drizzle on top, I use the Chang's one goes perfect with this.