The graffiti eggplant are perfect for a single portion and also look that little bit ‘spesh when entertaining.  My recipe is based on the Nasu Dengaku, Japanese miso eggplant.  It’s been designed to serve hot when the surface is caramelised and bubbling, however these are equally delicious after a couple of hours served at room temperature when the eggplant has cooled and the flesh has had time to absorb the all miso flavour.

serves 6 to 8 as a vegetable accompaniment

3 tablespoons white miso paste

2 tablespoons honey

2 tablespoons mirin

3 tablespoons water 

6 graffiti eggplant weighing about 50g each, cut in half lengthways 

2 tablespoons extra virgin olive oil

1 tablespoon sesame seeds, toasted

1 spring onion, finely sliced

Preheat oven to 180°C (fan-forced).  Line a roasting tray with baking paper or foil.

Place miso paste, honey, mirin and water in a small saucepan over a medium heat and stir to combine well and warm through.  Set aside.

With point of a sharp knife slice two criss-cross diagonal cuts, about 1cm depth across flesh of each eggplant half.  Place eggplant in a bowl, drizzle over the oil and toss to coat well. Arrange eggplant halves, cut side facing up, in a single layer on the prepared tray.  Roast for 20 minutes or until just tender when inserted with a knife. Generously spread the miso paste over cut surface of eggplant.  Return to oven and roast a further 10 minutes or until the top is bubbling and caramelized. 

Transfer to serving dish.  Sprinkle over toasted sesame seeds and spring onion.  Serve hot or at room temperature.

Fiona Hammond ©  March 2019

Mark Brancatisano