I loved this dish from the moment I first had it at a Japanese restaurant. It is actually quick and incredibly easy to make at home! Perfect mix of sweet and salty. Great veggie side to Asian inspired meals.

?Serves: 6
Prep:  5 mins Cook: 35-40 mins

Ingredients

• 2 medium eggplants
• 4 tablespoons extra virgin olive oil
• 4 tablespoons miso paste
• 1 tablespoon caster sugar
• 1 tablespoon rice wine vinegar
• Sesame seeds for sprinkling

Directions

1. Preheat oven to 180ºC
2. Line two baking trays with baking paper
3. Slice eggplants into about 4-5 pieces (about 1cm thick)
4. Place on baking paper and drizzle with olive oil
5. Cook for 20 mins
6. Mix together 4 tablespoons of miso paste, 1 tablespoon of caster sugar and 1 tablespoon of rice wine vinegar to make a paste
7. Spread paste over eggplant and sprinkle with sesame seeds
8. Roast for another 15-20 mins

Notes

You will find miso paste in the asian section of the supermarket or at an asian grocer. You are looking for miso paste (not instant soup). Store leftover paste in fridge.