Prepare the eggplant. First, slice the eggplant in half, lengthwise. Then

TANNA’S MISO EGGPLANT

Recipe from Tanna K, Shavit Sydney

Eggplant Vegetable Oil (any neutral flavoured cooking oil will work) Miso Paste

OPTIONAL TO ADD TO MISO PASTE × Mirin × Sake × Sesame Seeds (to be sprinkled on the eggplant just before serving)

1. Prepare the eggplant. First, slice the eggplant in half, lengthwise. Then score the inside flesh of each half with a knife in a criss-cross pattern. 2. Sweat eggplant using salt for up to 30 minutes 3. Cook the eggplant. Get a pan going over over high heat and add your oil to coat the bottom of the pan. Place your eggplant halves in the pan with the skin facing down. Cook for a few minutes until the skin begins to brown. 4. Flip it! Next, flip the eggplant over and cook with a lid on the pan on for 3-4 minutes – until the eggplant is cooked through, and the inside flesh has browned. 5. Make the miso glaze. Whisk your miso paste, sake, mirin and sugar together in a small bowl until you achieve a smooth consistency. 6. Apply the sauce. Take your eggplant halves out of the pan – and place them on top of a baking sheet with the skin facing down. Brush each piece generously on top with the miso glaze. 7. Broil the nasu dengaku. Place in the oven and broil for 4 minutes. The glaze on top should be bubbling. 8. Serve. Top with sesame seeds and serve it immediately.

That’s it! So easy. The eggplant will be tender and cooked to perfection. And the flavour is out of this world!