Miso-Roasted Eggplant
Prep Time
Cooking Mode
4 Chinese eggplant
3 tbsp miso paste
4 tsp sesame seeds, divided
1 tbsp Compliments Hot Sauce
1 tbsp maple syrup
1 tbsp sesame oil
1 tbsp tahini paste
2 tsp soya sauce
1 tsp rice vinegar
1 tsp minced garlic
⅛ tsp black pepper
¼ cup finely sliced green onion
4 Chinese eggplant
3 tbsp miso paste
4 tsp sesame seeds, divided
1 tbsp Compliments Hot Sauce
1 tbsp maple syrup
1 tbsp sesame oil
1 tbsp tahini paste
2 tsp soya sauce
1 tsp rice vinegar
1 tsp minced garlic
⅛ tsp black pepper
¼ cup finely sliced green onion
Directions
1Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper. In a small bowl, stir together the miso paste, 1 tbsp (15 mL) of the sesame seeds, hot sauce, maple syrup, sesame oil, tahini paste, soya sauce, rice vinegar, garlic and pepper until smooth.
2Halve the eggplants lengthwise. Using a paring knife, score the flesh in a criss-cross pattern with score lines ½ in. (1 cm) apart, ¼ in. (5 mm) deep.
3Heat a non-stick pan over medium high heat. Working in batches, if needed, brown the eggplants cut-side down in the dry pan until golden, 1 to 2 min. Transfer the seared eggplant to prepared baking sheet, cut-sides up.
4Spread the miso mixture evenly over the eggplant halves, covering to edges. Bake until tender, 15 to 20 min., until the sauce lightly bubbles and caramelizes. Transfer eggplants to platter. Garnish with remaining 1 tsp (5 mL) sesame seeds and green onions to serve.
Tips
1
Chinese eggplant, sometimes called Japanese eggplant, is a long narrow variety distinct from the more common bulb-shaped type.
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