- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 6 - 8
Ingredients
- 4
- Chinese eggplant
- 3 tbsp
- miso paste
- 45 mL
- 4 tsp
- sesame seeds, divided
- 20 mL
- 1 tbsp
- Compliments Hot Sauce
- 15 mL
- 1 tbsp
- maple syrup
- 15 mL
- 1 tbsp
- sesame oil
- 15 mL
- 1 tbsp
- tahini paste
- 15 ml
- 2 tsp
- soya sauce
- 10 mL
- 1 tsp
- rice vinegar
- 5 mL
- 1 tsp
- minced garlic
- 5 mL
- 1/8 tsp
- black pepper
- 1 mL
- 1/4 cup
- finely sliced green onion
- 60 mL
Directions
Step 1
Preheat 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.
Step 2
Halve 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.
Step 3
Heat 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.
Step 4
Spread 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.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 80
- Fat:
- 3.5 g
- Saturated Fat:
- 0.5 g
- Carbs:
- 10 g
- Fibre:
- 2 g
- Sugar:
- 6 g
- Protein:
- 2 g
- Sodium:
- 330 mg
