Asian inspired eggplant recipe with miso paste and chili flakes.
- 1 big eggplant
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1/4 tsp chili flakes
- 1 tbsp sesame seeds
- 1–2 tbsp water
- If you have the time, start by disgorging the eggplants. Rinse the eggplant and cut it into several pieces in the lengths. Place them on a baking sheet (or big plate) and salt them. Let them for an hour. Then, with paper towel remove the excess of water.
- In a bowl, mix all the ingredients, except the eggplant. With a kitchen brush, add the miso marinade on the eggplant pieces on both sides and place them on a baking sheet with parchment paper. Let it for 10 minutes. Then, place in the oven for 20-30 minutes (depends if you prefer crispy or soft) at 400°F.
Keywords: Eggplant, asian food, miso paste, chili flakes