Miso Glazed Eggplant with Soy Flavour Pearls
Sweet and sticky Miso Glazed Eggplant is balanced beautifully with our bursting Soy Flavour Pearls. We enjoyed ours simply with some coconut rice. I’d love to add a side of wilted greens and perhaps a protein…maybe something grilled on a skewer.
What you’ll need…
- 2 Eggplant per person – we used Lebanese, just see what’s available on the day
- 1/4 Cup White miso Paste
- 2 Tbs Mirin
- 2 Tbs Brown Sugar
- 2 Tbs Sake (Dry Sherry is fine too)
- 1 Tsp Sesame Seeds
- Spring Onion – slice thinly
- Soy Flavour Pearls
Lets get started
Pop the oven on to 180C. Whilst it’s heating up we need to get the Miso ready.
In a small saucepan put the Miso, Mirin, Brown Sugar & Sake. Stir and heat until it has reduced and thickened a little. This will only take a few minutes.
You need to cut your Eggplant in half lengthways and carefully score the flesh in a criss-cross fashion. See here if you are unsure.
Next heat a frypan until quite hot. Brush the cut side of the Eggplant generously with oil and place it firmly cut side down in the pan. Give it a good press so it gets good contact. You want to get a nice colour on the cut side. Once browned place cut side up on a lightly oiled or baking papered tray.
Using a pastry brush give each piece of Eggplant a good paint with the Miso Glaze. Bake for around 10 minutes and brush again.
Ready to serve
The Eggplant is ready when it’s very soft to touch. Undercooked Eggplant is very unpleasant!
Simply pile up your cooked Eggplant onto a serving plate, sprinkle with some Sesame Seeds, a little of the Spring Onion and top with Soy Flavour Pearls.
**If you’ve just come across this recipe and want to take a peek at our other flavours, just click HERE There are plenty of others to choose from.
Until next time
Enjoy…from the Peninsula Larder Team