RECIPE
1x medium eggplant.
2 TBS of red miso loosened up with 2 TBS of warm water.
Any cheese of your choice.
Coriander, sesame seeds and chilli oil to serve.
METHOD
Cut the eggplant in half length ways, then criss-cross score each half (the same way you would cut a mango) cover with salt making sure to get in the gaps and leave covered for 20 minutes to remove excess water.
After that, pat dry with paper towel, add your miso just to the flesh side and making sure to get into your gaps, then pop into a lined baking dish, cover with foil and bake for 30 minutes at 200 degrees Celsius on the middle rack.
Uncover and bake for a further 20 minutes before removing from the oven, adding the cheese (cheese the way your heart tells you 😉) and finishing on the bottom rack for 10 more minutes.
Garnish & Enjoy
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