1 large eggplant
¼ cup miso paste
¼ cup mirin
4 T sesame oil
2 tspn sesame seeds
This is so delicious.
The steam helps break the eggplant down and it caramelises so much quicker than if you do this in a regular oven.
You can cook this in a dry oven using Bake or Fanbake but it may take 10 minutes longer to achieve a caramelised finish.
1 large eggplant
¼ cup miso paste
¼ cup mirin
4 T sesame oil
2 tspn sesame seeds