Grilled eggplant meat miso

Italian
A dish made with main
Kataoka Mamoru
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Eggplants are oil-smoking vegetables, but they no longer get smoked if they are cooked properly. If it's cooked and no longer absorbs oil, it's a sign of deliciousness. The red miso, soy sauce, and Parmesan cheese are surprisingly cohesive with olive oil.
Cooking time: 17 minutes
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How to make it
1

Make a grid-shaped cut into the surface of the eggplant, which is sliced ​​into 3cm thick. Heat olive oil (20ml) in a frying pan and grill over medium heat with the notched side down.

2

Once browned, turn it back and add the remaining olive oil (10ml) little by little, and bake.

3

Over low heat, pour the mixed A onto 2, sprinkle with Parmesan cheese, torn off butter and place on top.

4

Bake in an oven at 200°C for 7-8 minutes. Place on a plate and sprinkle with parsley to finish off.

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