Ingredients
- Eggplant x 2
- Oil spray
- Miso - red x 3 tbsp
- Mirim x 1.5 tbsp
- Cooking sake x 2 tsp
- White sugar x 1.5 tsp
- Sesame seeds
- Green onion
- Organic udon
Method
- Mix glaze
- Cut eggplant in half - length- wise
- Eggplant: flesh side up, cut diamonds into flesh without cutting the skin
- Place eggplant on baking tray, flesh side up, and spray with oil
- Roast for 30 minutes
- Remove from oven and brush with two thirds of miso glaze
- Bake for further 15 minutes
- Remove from oven and brush with remaining miso glaze
- Bake for further 10 minutes
- Turn on oven grill and brown slightly
- Place on serving plate and sprinkle with sesame seeds, finely sliced green onion and a few drops of sesame oil
- Ideally, served over noodles
Product used in recipe
- Hakubaku - Hakubaku Organic Udon
- Obento - Cooking Sake
- Obento - Sushi & Sashimi Soy Sauce
- Yeo's - Pure Sesame Oil
