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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This dish is a hidden wonder, eggplant and miso just go so well together. Ingredients:
1/2 eggplant per person |
white miso sauce |
vegetable oil |
Directions:
1. fill fry pan to 1/4 inch high with oil.
2. slice eggplant in half and score both ways but try really hard to puncture the skin.
3. place eggplant face down in oil antil the eggplant sucks up the oil and expands to open up the gaps where the eggplant was scored.
4. Boil kettle and add water to miso paste.
5. The miso should be the consistency of cream, not too thick, but thin enough so that it can flow between and in the spaces of the eggplant.
6. The paste should be able to stay on top of the eggplant to cover the cut face.
7. Place in oven (180 celsius)
8. Have some miso left over or mix up some more, check the eggplant every 15-20 minutes and replenish the miso on top.
9. After about an hour the eggplant should have a slight miso crust but be very soft and tender inside.
10. Serve on top of rice and with some greens of your liking.( Braised Shitake Mushrooms complement the dish well
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