Miso Caramel Eggplant

Ingredients

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Method

1. Preheat the oven to 180°C fan-forced. Cut the eggplant in half lengthwise and score the surface of the flesh with a sharp knife in a diamond pattern.
2. Lightly season the eggplant with salt and drizzle with olive oil. Place face up on a roasting pan with baking paper and roast for 20 minutes or until tender. Remove from the oven and pat dry.
3. Mix the miso paste, garlic, ginger, caster sugar, mirin and sake together and pour into a large frying pan. Bring to a simmer and cook for a couple of minutes to thicken and reduce slightly.
4. Place the eggplant into the pan face down and allow it to slowly cook in the sauce. Once the eggplant is glossy and caramelised, place the pieces face up on a plate and spoon over any extra sauce. Garnish with sesame seeds, chilli and fresh coriander.