Our little organic veggie garden has been giving us lots of shiny dark eggplants this year. So we've been trying out LOTS of different eggplant recipes. This would have to be our fave!
1-2 tablespoons black sesame seeds
2-3 green onions, finely sliced.
2 tablespoons miso paste
2 teaspoons sesame oil
1 clove garlic, crushed
Juice of one orange
1 tablespoon olive oil
Combine all ingredients in a bowl.
Mix until combine and set aside until needed.
Slice eggplants into thin lengthways slices.
Arrange on a baking tray. If you want to get a bit fancy, lightly score with a sharp knife in a lattice pattern (but it's really not necessary!).
Brush or spray with a little olive oil (again, this is optional).
Place in a pre-heated oven (180 degrees celsius) for 20 minutes.
Remove from oven and turn each piece of eggplant over.
Spoon miso mixture over each piece of eggplant and ensure each piece is fully covered.
Return to oven and bake for a further 15 minutes.
Remove from oven, arrange on a serving platter.
Sprinkle with black sesame seeds and sliced green onions.
Serve and enjoy!