Receta Roasted Eggplant With Miso Sauce
Roasted Eggplant With Miso Sauce
Ingredients
- 6 Small Indian Eggplant, whole
- 1 Tbsp Vegetable Oil
- Toasted Sesame Seeds
- Sauce
- 3 Tbsp Miso Paste
- 4 Tbsp Sake
- 1 Tbsp Mirin
- 1 Tbsp Soy Sauce
- 2 tsp Sesame Oil
- 4 Tbsp Dashi Stock or Water
Method
Preheat the oven at 205˚C (400˚F). Drizzle the eggplant with vegetable oil and wrap in a tin foil. Roast the eggplant for about 20 minutes. Then open the tin foil and roast the eggplant for another 10 minutes until they are soft.
In a saucepan over moderate heat, combine the sauce ingredients and bring it to a quick boil. Lower heat and gently simmer for about 3 to 5 minutes or until the sauce is thicken.
Serve the eggplant with some Miso sauce and top with sesame seeds.