Ingredients
- 4 eggplants
- 1 small pumpkin
- 2 tbsp mirin
- 2 tbsp cooking sake
- 2 tbsp sesame oil
- 1 tsp grated ginger
- 2 Carrots
- 1 cucumber
- Kewpie dressing
- 1 cup jasmine rice
- 1 x 400ml can coconut cream
- Sesame seeds
Method
- Preheat the oven to 180°C.
- Cut the eggplants in half lengthwise and slice pumpkin. Using a sharp knife, score a diamond pattern in the cut side of each eggplant half. Place the eggplants and pumpkin cut-side up on a baking tray. Roast for 20-25 minutes or until just tender.
- Meanwhile, place the miso, sesame oil, mirin, sake and ginger in a small saucepan over medium heat. Stirring continuously, simmer until the glaze is thick and smooth. Remove from the heat and set aside.
- Using a pastry brush, generously brush the miso sauce over the cut-side of the eggplants. Bake for another 10-15 minutes or until light golden
- Cook jasmine rice to your liking using coconut cream instead of water.
- Remove from the oven, then brush a little more miso sauce over the eggplants. Place under the grill or use a domestic blow torch to finish browning the top.
- Scatter with sesame seeds and serve hot with steamed rice, salad of carrots and cucumber with kewpie dressing.
Product used in recipe
- Obento - Mirin Seasoning
- Kewpie - Japanese Dressing Roasted Sesame
