miso eggplant


  • 2 eggplants
  • 4 tablespoons olive oil
  • 4 tablespoons miso paste
  • 1 tablespoon caster sugar
  • 1 tablespoon rice wine vinegar
  • sesame seeds for sprinkling


  1. Thickly slice eggplants into about 4-5 pieces
  2. Place on baking paper and drizzle with olive oil
  3. Cook at 180 degrees for 20 minutes
  4. Mix together 4 tablespoons of miso paste, 1 tablespoon of caster sugar and 1 tablespoon of rice wine vinegar to make a paste
  5. Spread paste over eggplant and sprinkle with sesame seeds
  6. Roast for another 15-20 minutes 

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