-
MISO-GLAZED EGGPLANT
-
INGREDIENTS
600 to 700g medium eggplant
1 Tbs grapeseed or other cooking oil
150g awase (above left) or shiro miso (above right)
2 Tbs sugar
2 Tbs cooking sake
2 Tbs mirin
1 Tbs toasted sesame seeds
Chopped scallions
-
METHOD
1. Preheat oven to 180 deg C. Line a large baking tray with foil or parchment paper.
2. Rinse the eggplant under running water and wipe dry with paper towels. Halve the eggplant lengthwise. Using a sharp knife, score a cross-hatch pattern on the cut surfaces (below).
3. Place the eggplant halves on the baking tray in one layer, cut side up. Rub them all over with the oil. Roast for 20 minutes. If using smaller eggplant, check after 15 minutes. A fork should go through the eggplant easily. If using a larger eggplant, roast for 30 to 40 minutes or until the a fork goes through it with no resistance.
4. While the eggplant is cooking, make the glaze. Place the miso, sugar, sake and mirin in a small saucepan set over medium heat. Cook, stirring constantly, until the sugar has dissolved and the mixture becomes a smooth paste. Let it bubble for about 30 seconds. Switch off the heat and set aside until the eggplant is ready.
5. Remove the baking tray from the oven and turn on the grill function of the oven. This means only the top heating element comes on.
6. Divide the miso glaze among the eggplant and spread it evenly on the cut sides with a teaspoon.
7. Place the tray back in the oven, close to the top. Do not let the eggplant touch the heating coils. Grill for five to seven minutes or until the miso is bubbling and there are caramelised patches.
8. Remove the tray from the oven, transfer the eggplant to a serving platter. Sprinkle the toasted white sesame seeds and scatter the scallions over the eggplant. Serve immediately with rice.
Serves four as part of a meal with other dishes
-
ST PHOTOS: LIM YAOHUI