Asian fusion foods are very trendy in Australia. In fact, miso eggplant is a familiar dish in many households. I have fully jumped on this delicious train and made my own miso eggplant dish for dinners at home, which has made me quite popular with my new Ausi foodie friends!
Cooking time 45 minutes, serves 4 as a side
- 2-3 large eggplants
- 1/4 cup miso paste
- 2 tbsp cup mirin
- 2 tbsp soya sauce/tamari
- 2 tbsp rice wine vinegar/white wine vinegar/apple cider vinegar
- 1 tbsp lemon juice
- 2 tbsp sesame oil
- 2-3 tbsp honey/maple syrup
- 2 tsp ginger
- 1 tsp garlic (fresh or powder)
- 3-5 spring onion springs, chopped finely
- Pre-heat the oven to 200 degrees.
- Chop your eggplants into bite-sized cubes and place in a large mixing bowl.
- Mix the miso, mirin, soya sauce, vinegar, lemon juice, sesame oil, honey/maple, ginger and garlic in a bowl for the marinade.
- Add salt and pepper to taste.
- Add water to your miso marinade to thin it out to your desired texture (not fully liquid though).
- Pour the miso marinade over the eggplant cubes, mix it around to ensure all pieces are coated well.
- Place your marinaded eggplant in a lined baking tray (or a non-stick ready-to-serve baking dish).
- Bake the marinaded eggplant in the oven at 200 degrees for 45 minutes, until its cooked through and golden on top.
- Garnish with the spring onion and an extra drizzle sesame oil.
Make this dish vegan by using maple syrup instead of honey, and go gluten-free by swopping soya sauce for tamari. You are bound to impress at your next dinner party with this tasty, dazzling dish!