If you're new to cooking with eggplants, this recipe is a great place to start. Raw, they have a pretty neutral taste, so they take on other flavours really beautifully -- and you simply can't go wrong with a maple-miso mix!
You will need
- 2 medium eggplants
- 1 teaspoon salt
- 2 tablespoons maple syrup
- 2 tablespoons white miso paste
- 2 tablespoons sesame oil (or omit if avoiding oil)
- 3 cm knob ginger, grated finely (optional)
- Green onion, finely chopped
- Toasted sesame seeds
- Brown or white rice
10 mins to prep
20 mins to cook
Preheat the oven to 180°C.
Cut each eggplant in half lengthways and score their flesh in a criss-cross pattern. Place the eggplants on a lined baking tray with the cut side facing up.
Rub the salt into the flesh of each eggplant. Set aside.
To make the marinade, add the maple syrup, miso paste, ginger and sesame oil to a bowl and mix until smooth.
Brush the marinade on the flesh of each eggplant making sure it’s all covered.
Bake the eggplant in the oven for 20–25 minutes or until the top is golden brown and the eggplant is tender.
Sprinkle some green onion and sesame seeds on the eggplants. Serve with hot rice.