Honey Garlic Miso Eggplant
I grew up in a household that loves eggplant. We would have it grilled, fried, with meat, as a dip, and as I grew my love for eggplant only got bigger. Today eggplants remind me of home more than ever, and mixing them with this amazing sauce and eating them warm are such a moreish treat I know you will enjoy!
Ingredients
- 800 g eggplant
- 0.5 tsp salt
- 5 tbsp olive oil: split as 3 tbsp and 2 tbsp
- 3 tbsp almond flakes
- 3 garlic cloves
- 0.75 tsp chili flakes (optional but recommended)
- 2 tbsp white miso paste
- 2 tbsp honey
- 1 scallion for decoration
Instructions
- Preheat your oven to 200 C.
- Peel the eggplant in a pattern, or fully if you prefer and slice them with a 2 cm thickness.
- Lay them down on a tray and sprinkle with salt. Leave them for 10 minutes and then pat the accumulated moisture dry
- Drizzle three tablespoons of olive oil on both sides and then bake for 30-35 minutes or until golden.
- In the meantime, make your sauce: In a small pan, add the almond slices, the chili flakes, and the crushed garlic. Mix them with 2 tablespoons of olive oil and fry the mix on medium heat until the garlic begins to take on some color. By the time you remove it, the almonds will become golden and crispy as well. Don’t wait for the almonds to brown, as they will continue cooking off the heat.
- Spoon the sauce over the eggplant slice. Scatter a chopped scallion and serve warm as an appetizer.