RECIPES
Steamed eggplant with miso
15 minutes
Preparation time
20 minutes
Cooking time
4 servings
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INGREDIENTS

Miso

90 g (½ cup) white miso paste
75 g (½ cup) caster sugar
60 ml (¼ cup) mirin
60 ml (¼ cup) cooking sake

Eggplant

2 eggplants
80 ml (⅓ cup) neutral flavoured oil
Salt flakes, to taste

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METHOD

Miso

  1. Combine the miso ingredients in a unperforated steam tray and whisk well.
  2. Steam at 100°C for 3 minutes. Set aside until required.

Eggplant

  1. Preheat the combi steam oven on Full Grill on Level 3.
  2. Cut the eggplant in half lengthways. Score a diamond pattern across each half.
  3. Brush all 4 halves generously with miso mixture and place on the rack over the
    universal tray.
  4. Place onto shelf level 2 and change the oven to Combi mode: Full Grill,
    Level 3 + 16 minutes + 100% moisture. Baste with the miso mixture every 5 minutes.
  5. Grill until the eggplant is cooked through and golden in colour. Times may vary depending on size of eggplant.
  6. Brush with additional miso mixture just prior to serving. Serve warm.

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