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miso glazed eggplants

What you need for 2 servings:

1 large eggplant

1/2 tsp salt

sesame seeds

spring onions

Miso sauce:

2 tbsp white miso paste

1 tbsp mirin/rice vinegar

1 tbsp sesame oil

1 tbsp date syrup or brown sugar

1 tbsp sake/vodka


1. Preheat your oven to 200°C/ 390°F with the fan on.

2. Cut eggplant in half, lengthwise. Score a criss-cross pattern in the flesh and sprinkle it with a generous amount of salt & rest for 15 minutes.

3. Wash out most of the salty water & pat dry eggplant..

4. For the miso sauce mix all ingredients and generously brush the eggplants.

5. Bake for 35-40 minutes.

6. Sprinkle with sesame seeds & spring onions.

bon appétit!