Miso & Mozzarella Baked Eggplant

Name: Miso & Mozzarella Baked Eggplant
Yield: 4 servings
Cuisine: British
Ingredients: 1 large Eggplant; Oil; Mozzarella *dried and shredded, OR use Pizza Mix; Today I used 12 Bocconcini cherries; Finely chopped Spring Onion; 1 tablespoon Mirin; 2 tablespoons Miso; 2 teaspoons Sugar

Hiroko Liston @hirokoliston

Melbourne, Australia

It seems many people were surprised to see my ‘Miso & Mozzarella Baked Tofu’ as they never thought of mixing Miso and Mozzarella. My husband prefers Eggplant version to Tofu version. I cooked Eggplant in the same way, but it didn’t work. To make the Eggplant meltingly soft, you need to lower the oven temperature slightly and pre-bake Eggplant. And I believe that the Miso sauce should be slightly sweeter for Eggplant than for Tofu.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

1large Eggplant
Oil
Mozzarella *dried and shredded, OR use Pizza Mix
Today I used 12 Bocconcini cherries
Finely chopped Spring Onion
Miso Sauce
1 tablespoonMirin
2 tablespoonsMiso
2 teaspoonsSugar

Saved

Steps

1

Preheat the oven to 220°C.
2

Cut a large Eggplant lengthways into 4 even slices. Score the skin of two end slices.
3

Drizzle Oil over a baking tray and place Eggplant slices. Bake for 10 minutes or until Eggplant slices are softened.
4

Combine all the Miso Sauce ingredients and spread on the softened Eggplant slices. Then place some shredded OR torn Mozzarella (OR Pizza Mix) on top.
5

Bake for 10 to 15 minutes or until the Mozzarella is melted and browned. Sprinkle with finely chopped Spring Onion and serve.