Miso Agave Glazed White Eggplant

This recipe and video explains how to roast eggplants without them turning grey and soggy. The white miso and agave glaze was inspired by an anime I recently watched. The white eggplants in this recipe are from my home garden.

Enjoy,

AmbyCakes

1lb or 1/2 kg White Eggplant, sliced vertically

1 tsp sea salt2 TBSP Agave

1 TBSP White Miso Paste

1/4 tsp Serrano Chile, thinly sliced

1/2 tsp Toasted Black Sesame

1/2 TBSP Spring Onion1/2 TBSP Oil

Slice white eggplants vertically and add salt.

Let eggplants draw out moisture for 5-10 minutes.

Pat dry with a paper towel.

Grease an oven safe baking dish with any oil of your choosing.

Place white eggplants skin side down onto baking dish.

Combine white miso paste, agave and thinly sliced Serrano chile and baste flesh of each white eggplant.

Roast in oven for about 25 minutes at 180C or 350F.

When fork tender, eggplants are done!

Toast black sesame seeds in a dry pan on medium heat until fragrant.

Immediately garnish Miso and Agave Glazed White Eggplants with black sesame seeds and chopped spring onion.

Serve immediately.