For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com
Ingredients
Spring onion dressing
Method
1.Cut each eggplant in half lengthwise. Taking care not to cut right through to the skin, score the flesh of each half using a sharp knife. Lay them on a tray, sprinkle with sea salt and set aside for 20-30 minutes.
2.Preheat oven to 200°C. Rinse the salt off each piece of eggplant, then pat dry with a clean tea towel. Brush the scored flesh with sesame oil and place, oiled-side down, on one large oven tray or two smaller ones.
3.Roast eggplant until soft, swapping trays halfway if using two to ensure even cooking. For small eggplants this will take about 25 minutes; for large ones add an extra 5-10 minutes.
4.While eggplants are roasting, prepare the miso sauce. Combine mirin and sake in a small saucepan, bring to the boil and simmer for 2 minutes, then remove from the heat and add sugar and miso paste. Mix until smooth, then return to the heat and simmer while stirring for another minute.
5.When eggplants are tender, remove from the oven and switch oven to grill. Brush miso sauce generously over scored flesh, then grill, flesh-side up, until golden.
6.Combine dressing ingredients in a small bowl just before serving. To serve, drizzle a little dressing over the eggplants, sprinkle with sesame seeds and serve with rice, if desired.
Note
- Check label if eating gluten free – This dish is lovely served as is and eaten as a snack, but serve it with brown rice and punchy spring onion dressing to make a delicious meal of it. – You can find mirin and cooking sake at some supermarkets or at Asian grocery stores.
