In Auckland we have a fabulous change of delicatessen type food stores and I found this recipe whilst visiting Faro Fresh and was created by the owner and founder of Faro Fresh Janene Draper
Ingredients
- 2 eggplants, cut into quarters
- 1 tbsp sesame seeds
- 2 tbsp mirin
- 2 tbsp miso paste
- 1 tbsp rice wine vinegar
- 1 tbsp water
- 2 tbsp sugar
- 1/2 fresh chilli, finely chopped
- 1 tsp sesame oil
- to serve, spring onion and fresh chilli
Method
- Preheat oven to 200 degrees. Place sliced egg on a roasting dish lined with baking paper.
- Mix the mirin, miso paste, rice wine vinegar, water, sugar, chilli and sesame oil together in a dish to combine.
- Baste the egg plants using a brush with the glaze mixture so the egg plants are well covered, keep left over glaze
- Sprinkle over the sesame seeds.
- Place in the oven for 20-25 minutes baste using the left over glaze every 10 minutes , leaving one last bit to use once cooked.
- Cook until golden, soft, sticky and bubbling (be careful not to burn it). Once golden, remove from the oven Baste using the left over glaze place on to a serving platter.
- Sprinkle over the thinly sliced spring onions and the remaining fresh chilli to serve.
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