RECIPES
Steamed eggplant with miso
15 minutes
Preparation time
20 minutes
Cooking time
4 servings
INGREDIENTS
Miso
½ cup miso paste
85g caster sugar
65ml mirin
65ml sake
Eggplant
2 whole eggplant
4 tablespoons sunflower oil
Salt flakes, to taste
METHOD
Miso
- Combine miso ingredients in a solid steam tray and whisk well.
- Steam at 100°C for 3 minutes and set aside until required.
Eggplant
- Preheat combi steam oven on Full Grill, Level 3.
- Cut eggplant in half lengthways. Score a diamond pattern across each half.
- Brush all 4 halves generously with miso mixture and place on the rack over the multi-purpose tray lined with baking paper.
- Place onto shelf position 2 and change function to Combi mode: Full Grill, Level 3 + 16 minutes + 100% moisture. Baste with the miso mixture every 5 minutes.
- Grill until the eggplant is cooked through and golden in colour. Times may vary depending
on size of eggplant. - Brush with additional miso mixture just prior to serving. Serve warm.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
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