I am a huge fan of Japanese Miso Eggplant. I’ve been lucky enough to try many versions of the dish in Japan during my many visits over the years, so I’m always keen to try and recreate it when I get home. But… I aways struggle to cook the eggplant all the way through using the traditional large Black Beauty variety, so my version uses a smaller variety of eggplant called Ping Tung Long because firstly they look amazing with their vibrant purple colour, they cook so much faster and aren’t as bitter. Plus they cook in half the time which is great for busy people like me! Other long thin varieties of eggplant will work for this cooking method too, such as the Long Purple and the Lady Finger.
Serves 4 (As a side dish)
Ingredients:
4 Ping Tung Long eggplants
2 large green chiles
1 Tbsp Miso Paste (I use awase miso)
1 Tbsp olive oil
1 Tbsp low sodium soy sauce
1 tsp mirin
1 tsp sesame seeds
Method:
- Preheat oven to 180 Degrees Celsius. Line a baking tray with baking paper.
- Cut eggplants in quarters long ways, halve and deseed chilies and place onto baking tray.
- Combine miso paste, soy sauce and mirin in a small dish. Use a pastry brush to coat the eggplant and chilli pieces.
- Drizzle with olive oil and sprinkle with sesame seeds.
- Bake for 20 minutes uncovered, then cover with a piece of baking paper and bake for an additional 10 minutes.
- Remove from the oven and leave covered for 5 minutes to allow the eggplant to steam and retain moisture. Then its ready to serve! easy peasy Japaneasy.
Foodie's Digest 