Prep time: 15 min
Cook time: 30 min
Serves: 4
INGREDIENTS
4-6 Eggplants, washed and split lengthwise
1 tbsp vegetable oil
2 tbsp Cape Coastal Fynbos Honey
⅓ tbsp white miso paste
1 tbsp ginger, minced
1 tsp soy sauce
1 tsp seasoned rice vinegar
pinch black pepper, ground
1 tbsp sesame seeds
green onions to garnish
pomegranate to garnish
toasted garlic to garnish
METHOD
1. Preheat the oven to 180°C.
2. Coat the eggplant with vegetable oil by brushing it all over.
3. Place the eggplant on a sheet pan lined with parchment paper, with the cut side down.
4. Roast the eggplant for 20 minutes, flipping it over halfway through.
5. Take the eggplant out of the oven and set the broiler to high.
6. In a bowl, mix together the remaining ingredients, including black pepper.
7. Brush the cut side of the eggplant with the glaze mixture.
8. Broil the eggplant with the cut side up to allow the glaze to caramelise. This should take approximately 2-4 minutes, so keep a close eye to prevent scorching.
9. Once the glaze has caramelised, remove the eggplant from the oven.
10. Plate the eggplant and garnish it with sesame seeds, green onions, and pomegranate.
11. Serve immediately.