Ginger And Miso Glazed Eggplant | Donna Hay
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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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