Eggplants in Miso Sauce

Name: Eggplants in Miso Sauce
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 4 servings
Ingredients: 70 g red miso paste; 1 tbsp ginger (finely grated); 1 tbsp soy sauce; 60 ml mirin; 1 tbsp extra virgin olive oil (plus extra for brushing); 2 eggplants (quartered lengthwise)

Felicity MacLeod

Prep 5 mins5m

Cook 6 mins6m

Serves 4

Eggplants in Miso Sauce is a tasty pairing that only takes 10 minutes to get on your plate.

Serve as a side with grilled meats or slice the eggplant and add to a simple salad with lettuce, Asian herbs, cucumber, mushrooms and beanshoots.

↬ Adapted from Donna Hay Magazine, Issue 73 (Feb/Mar 2014)

Ingredients

70 g red miso paste
1 tbsp ginger (finely grated)
1 tbsp soy sauce
60 ml mirin
1 tbsp extra virgin olive oil (plus extra for brushing)
2 eggplants (quartered lengthwise)

Instructions

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1
Place miso paste, ginger, soy and mirin in a bowl and whisk to combine. Reserve 1/2 cup of the marinade and set aside.
2
Heat oil in a large non-stick frying pan over medium heat. Brush eggplant with the marinade and cook in batches. Face eggplant flesh side down for three minutes, then flip to the other flesh side for two minutes. Turn to cook onto the skin side and cook for a further or until tender.
3
Plate up the eggplants onto a platter and drizzle with remaining miso dressing.

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