Grilled eggplant meat miso

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.

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

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

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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- 2 slices of rice eggplants
- 1/2
-
- Olive oil
- 30ml
-
[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