RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS :

• 3 purple eggplant
• ¼ cup Cobram Estate Light Extra Virgin Olive Oil
• ¼ cup white shiro miso paste
• 2 tablespoons mirin
• 1 tablespoon white sugar
• 1 tablespoon sake
• 2 teaspoons Lee Kum Kee Pure sesame oil
• 2 teaspoons white sesame seeds, toasted, to garnish
• 2 teaspoons chives, chopped, to garnish

METHOD :

• Preheat oven to 200C degrees
• Slice eggplant into quarters and in each quarter, make small slits through the flesh off the eggplant, about halfway to the skin. Place eggplants on baking tray, ensuring they don’t overlap and season eggplant with salt and olive oil, coating generously. Place in oven for 20-25 minutes until soft and golden in colour.
• In a bowl, whisk together miso paste, mirin and sake, removing any lumps. Add sugar and sesame oil.
• Once eggplants are cooked, remove from oven and paint an even coating of miso mixture with a brush or spoon. Return back to the oven for another 5 minutes. Once finished, transfer to serving platter and garnish with sesame seeds and chives.