Miso eggplant

Ingredients:

2 eggplants cut in half, lengthwise

¼ cup miso paste

2 tbsp mirin

2 tbsp Manuka Honey 

1 tbsp sake

Sesame seeds and torn parsley to garnish

 

Method:

• Preheat the oven to 180°C.
• Line the skin of the eggplant facing down on a baking tray lined with baking paper. Score the eggplants in a diamond pattern using a sharp knife.
• Whisk half the Manuka Honey, mirin, sake and miso paste in a small bowl until the mixture is smooth.
• Generously brush each eggplant with the miso glaze.
• Bake in the oven for 25 minutes.
• Serve hot and drizzle with remaining honey and garnish with parsley and sesame seeds.

 

Recipe created for Capilano Honey.

 

Joel is an experienced recipe developer. If you’d like to engage Joel to feature your product in a delicious recipe, please get in touch via the contact page.