Miso Eggplant with Chilli Pork
2 eggplants, cut into 1.5cm slices
2 tbs sesame oil, divided
¼ cup (75g) miso paste
1 tbs Shaoxing wine
2 tbs maple syrup
1 tsp finely grated ginger
1 clove garlic, minced
2 spring onions, thinly sliced, plus extra to serve
1 bird’s eye red chilli, thinly sliced, plus extra to serve
500g pork mince
2 tbs mirin
2 tbs light soy sauce
2 tsp toasted sesame seeds, to serve
coriander leaves, to serve
Preheat oven to 200°C Fan.
Brush eggplant with 1 tablespoon oil and arrange in a single layer on a large baking tray lined with baking paper. Roast on the middle shelf for 15 minutes.
Whisk together miso, Shaoxing wine and maple syrup in a bowl. Remove eggplant from oven and brush marinade generously on both sides of the eggplant. Return to oven for a further 10 minutes until tender and caramelised.
Meanwhile, heat remaining oil in a wok over medium-high heat. Add ginger, garlic, spring onion and chilli. Sauté for 1 minute until fragrant but not browned. Add pork mince and stir-fry for 5-6 minutes until the pork is cooked. Add mirin and soy and stir to coat.
To serve, arrange eggplant onto serving platter. Spoon over pork and sprinkle with sesame seeds. Top with coriander and extra spring onion and chilli.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
