adapted from Hayden Quinn’s Dish It Up
tested – 10+ times
- 4 medium sized black eggplants
- generous pinch of sea salt flakes
- 2 tablespoons mirin
- 2 tablespoons cooking sake
- 2 tablespoons raw sugar
- 1 tablespoon Shiaoxing wine
- 1 tablespoon sesame oil
- 1 teaspoon finely grated ginger
- 80g white miso paste
- white and black sesame seeds, finely sliced chives, micro herb – to garnish
- Pre-heat oven to 200C (convection)/180C (fan-forced).
- Wash the eggplants and pat dry. Cut the eggplants in half, length wise.
- Using a sharp knife, score a diamond pattern in the flesh of the eggplant as shown in the pictures.
- Place the eggplants cut side up in a shallow rimmed baking tray.
- Sprinkle with salt and gently rub the salt over the flesh.
- Rest for 30 minutes.
- Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.
- Place mirin, sake, Shiaoxing wine, sugar, sesame oil, ginger and miso paste in a small heavy bottomed saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.
- Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.
- Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.
- Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter chives and micro herbs. Sprinkle with sesame seeds and serve hot with coconut rice and radish pickles.