A classic Japanese side dish with a spicy miso paste.
2 35 mins
1 tbsp vegetable oil 1 Eggplant, cut into 1cm rounds 3 tbsp white miso 1 ½ tbsp S&B Wasabi Paste 43g 3 tbsp mirin seasoning White sesame seeds, toasted Spring onions, thinly sliced, to serve White and black sesame seeds, toasted, to serve
Heat oil in fry pan, slightly brown both sides of eggplant pieces and set aside.
To make wasabi miso paste, mix miso, S&B Wasabi Paste, mirin and white sesame seeds in a bowl, whisk well.
Pre-heat oven to 220°C, brush top of eggplant with paste and grill for 20-25 minutes.
Garnish with spring onions and sprinkle with toasted white and black sesame seeds and serve.