Page 181 - COMING UNSTUCK by Sara tuck

miso eggplant These are so incredibly

easy to make but packed
with flavour. If you can’t be
with a bit of grunt bothered combining the red
and white miso pastes, just
use white.

Serves 4-6 Preheat the oven to 200˚C (400˚F) and line an oven tray with
baking paper. Cut the eggplants in half lengthways then
2 large eggplants (aubergines) make crisscross slits on the flesh side, not cutting all the way
2 tbsp neutral oil through to the skin – you just want to score the flesh so that
2 tsp white miso the miso sauce permeates in. Brush the eggplants all over
2 tsp red miso (or use all with 1 tablespoon of oil and place them skin-side up (flesh-side
white) down) on the prepared tray. Cover with tinfoil and bake for
1 tsp caster sugar 20 minutes. Turn the eggplant halves over, replace foil and cook
½ tsp sesame oil a further 25 minutes. While they are cooking whisk together the
2 tsp soy sauce remaining oil, miso pastes, sugar, sesame oil, soy sauce, chilli
¼ tsp chilli oil (or more if you oil and ginger. Brush the scored surfaces with miso sauce and
like it hot) set the oven to grill (broil) then put the eggplant under the grill
½ tsp finely grated (broiler) (not too close!) for 4 minutes. Serve sprinkled with
peeled fresh ginger sesame seeds and spring onions, plus chilli for an extra kick if
2 tbsp toasted sesame seeds you fancy.
2 spring onions (scallions),
finely sliced
1 small red chilli, finely sliced
(optional)

177