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