Ginger-Miso Glazed Eggplant
I was inspired by this recipe from Bonappetit and decided to make my own version. This Japanese eggplant recipe is all about that umami-rich miso glaze and is an absolutely delicious side.
Ingredients
2 large organic eggplants, sliced in half
2-3 Tbsp olive oil
1 Tbsp grated ginger
1 Tbsp grated ginger
2 heaped tsp Meadow & Marrow Populate Bone Broth (this contains fermented miso and wakame)
2 Tbsp tamari
1-2 tsp of coconut vinegar or ACV
A good pinch or two of black pepper
Garnish; sesame seeds, chilli flakes, sliced spring onion or fresh herbs
Instructions
Preheat your oven to 180C. Line a baking tray with baking paper.
Score/ cut sides of eggplants with a sharp knife. Rub with oil and season with a light sprinkle of salt. Place them onto the pre-lined baking tray and roast, skin side down, on a large rimmed baking sheet until tender, roughly 10-15 minutes.
Meanwhile mix all the remaining ingredients together in a bowl.
Remove the tray from the oven and paste the miso sauce over the top of the eggplant.
Place them back in the oven (on a higher shelf) and cook for a further 5 minutes, or until golden brown.
When it’s ready, remove it from oven and sprinkle with sesame seeds, fresh herbs, chopped spring onions and a little chilli flakes (if you like a little heat).
