Ginger And Miso Glazed Eggplant | Donna Hay

Name: Ginger And Miso Glazed Eggplant | Donna Hay
Ingredients: 1 tablespoon mirin (Japanese rice wine); 2 tablespoons sake; 2 tablespoons caster (superfine) sugar; ¼ cup (80g) white miso paste; 1 teaspoon finely grated ginger; 8 Japanese (finger) eggplants+ (600g), halved; 2 teaspoons sesame oil; black sesame seeds, toasted, to serve; dried bonito flakes++, to serve; baby (micro) shiso leaves (optional), to serve

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Keywords

ginger
miso
eggplant
side
asian

View full recipe on www.donnahay.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.

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