THE MISO-MELT BATONS

(Our Play on Japanese Nasu Dengaku / Miso Eggplant)

THE MISO-MELT BATONS

Ingredients: 2 Large Eggplants (halved and scored), 3 tbsp Miso paste, 2 tbsp Mirin (or Honey), 1 tbsp Soy sauce, 2 tbsp Vegetable oil, Black sesame seeds...

Ingredients

  • 2 Large Eggplants (halved and scored)
  • 3 tbsp Miso paste
  • 2 tbsp Mirin (or Honey)
  • 1 tbsp Soy sauce
  • 2 tbsp Vegetable oil
  • Black sesame seeds

Cooking Method

  1. The Scorch Fry eggplant flesh-side down in oil for 5 minutes until dark golden and soft.
  2. The Bloom Whisk miso and mirin with a 20ml splash of water to form a smooth paste; paint heavily onto the scored side.
  3. The Char Grill at 200°C for 5 minutes until the miso top is bubbling and slightly blackened.
  4. The Finish Dust with black sesame seeds and serve while meltingly soft.

Cuisine: Asian

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