Baked Eggplant with Miso Sauce
Appetizers • Pan-Asian
Description
Baked eggplant with miso sauce
Ingredients
- Eggplants 3 pieces
- Sea Salt 1 teaspoon
- Dried Red Pepper 1 teaspoon
- White miso paste 3 tablespoons
- Red curry paste 5 oz
- Sugar 1½ teaspoons
- Cilantro 2 pieces
Step-by-Step Guide
Step 1
Preheat the oven. Cut the eggplants in half, make crisscross cuts on the cut sides, and sprinkle with salt. Place the eggplants cut side up on a baking sheet and bake for 5 minutes.
Step 2
Meanwhile, combine the dried red pepper, miso, red curry paste, and sugar, and mix until smooth. Remove the eggplant from the oven, spread the paste on top, and return to the oven for 2-3 minutes.
Step 3
Transfer to a serving dish and garnish with cilantro.
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