Hey Cakepops! I have been enjoying gardening so much, and growing interesting varieties of different veggies and fruits this season. One of them being white eggplants! Many people abstain from eating eggplant other than using it as a filler or afterthought in their cooking due to it’s high water content. This variety of eggplant contains less water, which means a less soggy dish! It’s also important to keep in mind the significance of salting your veggies to draw out excess moisture. Simply pat dry with a paper towel and you’re doing.
White miso and agave accompany these white eggplants along with added heat from thinly sliced Serrano chile, garnished with toasted black sesame seeds and fresh spring onion. You can omit agave for any other similar sweetener such as honey or even golden syrup. This receipe is fantastic as a starter or for parties. Enjoy fam! Don’t forget to check out my YouTube video below this recipe!
- 1lb or 1/2 kg White Eggplant, sliced vertically
- 1 tsp sea salt
- 2 TBSP Agave
- 1 TBSP White Miso Paste
- 1/4 tsp Serrano Chile, thinly sliced
- 1/2 tsp Toasted Black Sesame
- 1/2 TBSP Spring Onion
- 1/2 TBSP Oil
- Slice white eggplants vertically and add salt. Let eggplants draw out moisture for 5-10 minutes.
- Pat dry with a paper towel.
- Grease an oven safe baking dish with any oil of your choosing.
- Place white eggplants skin side down onto baking dish.
- Combine white miso paste, agave and thinly sliced Serrano chile and baste flesh of each white eggplant.
- Roast in oven for about 25 minutes at 180C or 350F. When fork tender, eggplants are done!
- Toast black sesame seeds in a dry pan on medium heat until fragrant.
- Immediately garnish Miso and Agave Glazed White Eggplants with black sesame seeds and chopped spring onion.
- Serve immediately.
- Use a better quality white miso paste (about $10 on average) It's going to be much more flavorful than the cheap stuff.