Eggplant with Glazed Miso Dressing
2 eggplants, trimmed
2 spring onions, sliced, to serve
toasted sesame seeds, to serve
steamed rice, to serve
salt
Glazed Miso Dressing
2 tbs shiro miso paste (white)
1 tbs sesame oil
2 tbs mirin
2 tsp light soy sauce
2 tsp sugar
2 tsp finely grated ginger
For glaze, whisk together all ingredients and set aside.
Cut each eggplant in half lengthways, then each half into 3 long wedges. Sprinkle eggplant with salt and allow to stand for 15 minutes, then rinse under cold water. Transfer to perforated steam tray and steam for 10 minutes at 100°C until tender. Remove from steamer and turn on browning function to 200°C.
Brush eggplant generously with dressing (reserving leftovers) and place tray on the top shelf in steamer to brown for 2-3 minutes until caramelised.
Arrange eggplant onto serving platter and sprinkle with spring onions and toasted sesame seeds. Serve with reserved miso dressing and steamed rice.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
