Miso Eggplant

Directions

1. Preheat oven to 180 degrees Celsius.

2. Slice eggplant in half and using a knife, score in diagonal shapes.

3. Brush eggplant surface with olive oil and sprinkle with salt. Place on a lined baking tray (flesh facing upwards) and bake for approximately 40 minutes or until the eggplant is soft.

4. Meanwhile, combine all miso ingredients in a small bowl and mix well to create a thick paste.

5. Once eggplant has cooked, spread the miso paste evenly to cover eggplant surface.

6. Return to oven and cook for a further 10 minutes.

7. Turn heat off and leave eggplants in the oven for 15 minutes to rest.

8. Transfer to plate, serve with sesame seeds, sprouts and PSF Wakame Flakes.