Miso & chilli-glazed roasted eggplant

Savor the bold flavors of miso and chili glazed roasted eggplant. Tender eggplant halves are brushed with a savory mixture of miso paste, chili, soy sauce, and a touch of honey, then roasted until caramelized and golden. This dish offers a perfect balance of umami, heat, and sweetness, making it a delicious and satisfying addition to any meal. Garnish with sesame seeds and chopped green onions for added texture and flavor. Enjoy this delectable miso and chili glazed roasted eggplant as a side dish or a light main course.

STEP 1 Preheat oven to 200°C fan-forced. Halve eggplants lengthways. Using a small sharp knife, score the eggplant flesh into a honeycomb pattern (do not cut through the skin). Place miso, chillies, mirin and sugar in a small bowl. Whisk to combine. Set aside.

STEP 2 Heat oil in a large non-stick heatproof frying pan over medium heat. Place eggplants flesh-side down into pan. Cook for 2-3 minutes until golden. Transfer eggplants flesh-side up onto a baking tray lined with baking paper.

STEP 3 Spoon miso mixture over eggplants. Roast for 25-30 minutes or until flesh is tender. Sprinkle with micro-herbs, green onions and sesame seeds and serve.