Lavender Miso Glazed Eggplant
Featuring: White Truffle Extra Virgin Olive Oil and Lavender Balsamic Vinegar
4 medium sized black eggplants
generous pinch of sea salt flakes
2 tablespoons mirin
2 tablespoons cooking sake
2 tablespoons raw sugar
1 tablespoon White Truffle Extra Virgin Olive Oil
1 teaspoon finely grated ginger
- 2 tablespoon Lavender Balsamic Vinegar
3 oz. white miso paste
white and black sesame seeds, finely sliced chives, micro herb - to garnish
Pre-heat oven to 400 degrees
Wash the eggplants and pat dry. Cut the eggplants in half, length wise.
Using a sharp knife, score a diamond pattern in the flesh of the eggplant.
Place the eggplants cut side up in a shallow rimmed baking tray.
Sprinkle with salt and gently rub the salt over the flesh.
Rest for 30 minutes.
Using a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface. Brush off any salt flakes that remain.
Place mirin, sake, Lavender Balsamic Vinegar, sugar, White Truffle extra virgin olive oil, ginger and miso paste in a small heavy bottomed saucepan on medium. Bring to a gentle boil, stirring constantly. Remove from heat.
Using a pastry brush, generously brush the miso sauce over the cut side of the eggplants.
Bake in the pre-heated oven for 30-35 minutes until starting to brown and tender.
Remove from the oven. Brush more miso sauce to glaze the eggplants. Scatter chives and micro herbs. Sprinkle with sesame seeds and serve hot.