This miso flavoured eggplant melts in your mouth whilst having a delicious crunch. Makes a great entree for four or a meal for two.
Serves: 2-4 people
Prep time: 35 minutes
Cook time: 45 minutes
1 medium sized eggplant
1 tablespoon of miso paste
½ a tablespoon of minced ginger
2 cloves of minced garlic
1 tablespoon of sesame oil
1 tablespoon of apple cider vinegar
½ a cup of gluten free bread crumbs
1 tablespoon of coconut oil or oil of choice
Preheat your oven to 180C fan forced.
In a bowl, mix your miso, ginger, garlic oil and vinegar together.
Slice your eggplant vertically into 1-2 cm pieces.
Sprinkle salt over your eggplant and gently massage it into the flesh. Let your eggplant rest for at least 30 minutes. Salting the eggplant will drain the water from the eggplant creating a sweeter and creamier eggplant.
Pat dry your eggplant.
Place your eggplant on a baking tray, then coat it in your miso sauce.
Bake in the oven for 30-35 minutes or until tender.
Heat 1 tablespoon of coconut oil in a fry pan.
Coat your eggplant in bread crumb then cook it in the fry pan for about 2 minutes on each side or until golden brown.
Enjoy! We served ours with coconut rice.