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Roasted Eggplant with Miso and Molasses
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Ruan Felix
@ruanfelix- Ingredients
- Recipe
- Eggplant2 unit(s)
- Miso2 tablespoon
- Cane molasses2 tablespoon
- Olive oil3 tablespoon
- Roasted sesame oil1 teaspoon
- Rice Vinegar1 tablespoon
- Preheat the oven to 180ºC and line a baking sheet with parchment paper.
- Cut the eggplants in half and carefully mark diagonal lines through the flesh. Brush the cut side of each eggplant, top and bottom, with olive oil and place it on the baking sheet and roast until the flesh is tender and a fork is able to penetrate easily. About 20-25 minutes.
- While the eggplants are baking, make the miso topping. Mix the miso paste, cane molasses, toasted sesame oil and rice vinegar in a bowl. Use a fouet to remove any pits and obtain a smooth sauce.
- When the eggplant is cooked, carefully remove from the oven, pour the miso sauce on top. Return to the oven and bake for another 5 minutes until golden.
- Finish with sesame and chives if desired.
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