Fusion Vibes: Basil Miso Eggplant

Miso paste is a great condiment: not only for miso soup, but it adds depth to sauces, stirfry and salad dressing (just use sparsely!) Miso paste works with meat and vegetables, and pairs well with so many flavors. Including basil! This recipe uses Japanese eggplants, which have a much more tender skin - but if you get a smaller variety of eggplant the glaze will work just as well. I do this recipe in the oven because the texture of the eggplant comes out nicely. Pairs well with rice but also makes an elegant stand alone side dish.

Ingredients

• 2-3 japanese eggplants

• 1 Tablespoon Miso Paste

• 1 Tablespoon Dark Soy

• 1 Tablespoon Mirin

• 1 Tablespoon Sesame Oil

• 1 Small handfull of basil - around 5-7 big leaves chopped

• 1 Tablespoon chopped scallions/green onions

• 1 teaspoon sesame seeds

• 1 pinch of red pepper flakes

Directions

Heat the oven to 175C/ 350F. Slice the eggplants in half legnthwise and crosshatch the white flesh side. Place them fleshside(the white part) down on a sheet pan with parchement and bake for 8 minutes.

Prepare the sauce - mix everything else on the list in a bowl. When the eggplant is done, carefully flip them skin side down. The first bake dries out the eggplant and the second is the glazing. Use a spoon or brush and cover the fleshside. Bake for another 8 minutes. Done! Serve as a side dish or with rice.