This is a great side to serve with just about anything. It’s absolutely delicious and so simple to make. The glaze goes all sticky when it cooks and caramelises the eggplant.
Pre-heat oven to 200°C
Place sliced eggplant on a roasting dish lined with baking paper.
Mix the mirin, miso, rice wine vinegar, water, sugar, chilli and sesame oil together in a dish to combine.
Pour the glaze over each of the eggplant pieces and rub to coat. Sprinkle over the sesame seeds. Place in the oven for 20-25 mins or until golden soft, sticky and bubbling (be careful not to burn it).
Once golden, remove from the oven and place on the serving platter.
Sprinkle over the spring onions and the remaining fresh chilli to serve.
2 eggplants, cut into quarters lengthwise
1 tablespoon sesame seeds
For the glaze mix:
2 tablespoons mirin
2 tablespoons Urban Hippy miso paste
1 tablespoon rice wine vinegar
1 tablespoon water
2 tablespoons sugar
½ fresh chilli deseeded, finely chopped
1 teaspoon sesame oil
Spring onion, thinly sliced for dressing
½ fresh chilli deseeded, finely sliced