Miso baked eggplant
Inspired by the eggplant dish eaten at LESS, Bruges, I tried to see if it is easy to get that result. Yes very easy, tasty and melt in the mouth, it is the latest best way to enjoy eggplant for me.
1. Cut eggplant into 1.5cm thick slices, cut big criss cross pattern half way deep on the slice.
2. Brush soy sauce on top, then olive oil, then light miso, finally sprinkle some sugar. Bake at 200˚C until surface golden and eggplant soft, around 30 minutes.
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