Lorenza Ávila

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Lorenza Ávila

Eggplant Glazed with Miso

Name: Eggplant Glazed with Miso
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Internacional
Ingredients: 2 tablespoons Water; 1/4 cups agave honey; 2 tablespoons white miso paste; 2 tablespoons sesame oil; 3 eggplants, (about ¾ of a kilo), cut into slices of 1.5 cm; 2 spring onions, green, finely cut; Sesame seeds, at your service

30 mins

Low

4.5

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Lorenza Ávila

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Rich recipe of glazed aubergines with miso, do not stop trying!

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Ingredients

6 portions

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2 tablespoons Water
1/4 cups agave honey
2 tablespoons white miso paste
2 tablespoons sesame oil
3 eggplants, (about ¾ of a kilo), cut into slices of 1.5 cm
2 spring onions, green, finely cut
Sesame seeds, at your service

Preparation

Preheat the oven in "broil". Grease a baking sheet.

In a small pot, mix water and agave honey over medium-high heat until it boils. Let it boil for 1-2 minutes and then reduce the heat below. Add the miso paste and stir until it is a smooth mixture. Turn off the heat and let it cool.

Meanwhile, heat the sesame oil in a large skillet over medium heat. Put the eggplant slices that come into the pan in a layer and cook until soft and golden, about 2 minutes on each side.

Coat each slice of aubergine with the miso glaze prepared and bake in a baking dish for 1 minute.

Serve finely sliced onions and sprinkle with sesame seeds.