American Eggplants and Sesame Oil Dengaku Miso

1. 1

   Cut the stem off the eggplant, and make vertical incisions through the skin with a knife at 1 cm intervals.

2. 2

   Cut into 4 equal rounds, and rinse in water to reduce the astringency.

3. 3

   Mix the dengaku miso ingredients together, and line and oven tray with parchment paper.

4. 4

   Thoroughly dry the eggplant, brush the flesh with sesame oil, and transfer to an oven-proof dish.

5. 5

   Then brush the skin with sesame oil.

6. 6

   Bake in the oven for 8 minutes, briefly remove to coat with the Step 2 miso mix, and return to the oven until golden brown.

7. 7

   Scatter with toasted sesame seeds and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.