BAKED MISO EGGPLANT

‘Outstanding’ chef and judge Kathy Paterson shares her favourite go-to eggplant recipe for the height of summer. She recommends choosing eggplants that are long and less rounded so they’re easy to cut in half lengthwise and bake evenly. Bake the eggplants until they will melt in your mouth –  utterly soft and silky.

Serves 4 as a side dish

2 eggplants (about 300g each)

3 tablespoons vegetable oil

4 tablespoons mirin

2 tablespoons light soy sauce

1 tablespoon white miso paste ( I use Nelson produced Urban Hippie Misomite)

a good pinch of soft brown sugar

1 scant teaspoon shichimi togarashi (also called Japanese 7 spice)

thinly sliced red chilli to serve

Heat the oven to 180°C. Line a shallow baking tray with baking paper.

Cut the eggplants in half lengthwise and score each cut side, cutting almost down to the skin. Put in a single layer on the baking tray.

Mix the oil and 2 tablespoons of the mirin together and brush over the eggplant. Cover and bake for 45-50 minutes until very soft.

Meanwhile, put the remaining mirin into a small saucepan and warm. Stir in the soy sauce, miso paste and sugar. Whisk together and remove from the heat. Add the togarashi.

Remove the eggplants from the oven and spoon the mirin dressing over then bake for a further 5-10 minutes until the dressing is lightly caramelised. Serve warm, topped with thinly sliced red chilli.