MISO EGGPLANT

Mirin is a sweet Japenese rice wine, but if you cannot find it, use honey instead and a touch of water to loosen the miso

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/350°F and line a baking tray with baking paper.

Step 2

Slice the eggplant in half lengthways, then, using a small sharp knife, create a diamond pattern through the eggplant flesh, trying not to pierce all the way through.

Step 3

To a small bowl, add miso paste, mirin, sesame oil and soy sauce and mix well to combine, you may need to whisk. Place half the mixture in a separate bowl and set aside for later.

Step 4

Heat a medium pan over high heat and spray with olive oil. Place the eggplants face-down on the pan and cook until lightly golden.

Step 5

Once golden, transfer to the lined baking tray, flesh side facing up and cook in the oven for 10 minutes.

Step 6

Remove from the oven and, using a basting brush, brush some of the reserved miso mixture over the eggplants. Place back into the oven for 10 minutes. Repeat the process with more miso mixture and place back in the oven for 10 more minutes.

Step 7

Remove from the oven and, if not super golden brown, place under the grill for 2 to 3 minutes.

Step 8

Meanwhile, heat a large frypan over medium high heat and spray with olive oil. Add the bok choy and broccolini to the

Step 9

pan, then add remaining miso mixture and cook for a further 5 to 7 minutes or until cooked to your liking. Add garlic for the last 2 minutes of cooking.

Step 10

9. Serve eggplant with rice and vegetables. Top with sesame seeds