Eggplant with sesame glaze
8 servings
40 minutes
Eggplants with sesame in glaze are an exquisite dish of Chinese cuisine that captivates with a harmony of flavors. The deep, rich taste of miso paste and sweet wine combines with the caramelized texture of eggplants, creating a unique gastronomic pleasure. Sesame seeds add a crunchy note, while green onions refresh the overall composition. In China, eggplants symbolize abundance and prosperity, and roasting them with aromatic ingredients makes them even more appealing. This dish is perfect as a side to rice or noodles but can also serve as a standalone treat for true connoisseurs of Eastern cuisine. Serving with tahini highlights the creamy softness of the eggplants, turning them into a masterpiece of flavor elegance.
1
Mix miso paste, wine, coconut sugar, and vinegar in a small pan. Heat on low and simmer for 2 minutes until thickened. Keep warm.
- Miso paste: 4 tablespoons
- Sweet white wine: 4 tablespoons
- Sugar: 2 tablespoons
- Rice vinegar: 2 tablespoons
2
Preheat the oven to 200°C. Cut the eggplants in half lengthwise. Score cuts lengthwise and crosswise, brush with oil, sprinkle with salt, and bake on a tray for 20 minutes with the cut side up. Turn cut side down and bake for another 10 minutes.
- Eggplant: 8 pieces
- Sesame oil: 2 tablespoons
3
Increase the oven temperature. Place the eggplants cut side up and brush with miso mixture. Put the baking tray in the top position and bake at high temperature for 4-5 minutes. Transfer the eggplants to a plate, sprinkle with sesame and green onions. Serve with tahini paste.
- Miso paste: 4 tablespoons
- Black sesame seeds: 2 tablespoons
- Spring onion: 2 stems
- Tahini: 2 tablespoons