Grilled eggplant meat miso
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.
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.
Materials 1 person
-
- 2 slices of rice eggplants
- 1/2
-
-
Olive Oil
Ardoino Extra Virgin - 30ml
-
Olive Oil
-
[A]
- Basic meat sauce can also be purchased from commercially available
- 100g
-
- Red miso
- 20g
-
- sugar
- 2.5g
-
- soy sauce
- 1 tsp
-
- Parmesan cheese
- A little
-
- butter
- 1g each
-
- For minced parsley
- A little
[PR]
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