Grilled eggplant with meat and miso
Eggplant is a vegetable that absorbs oil, but once it's cooked properly, it stops absorbing it. When it stops absorbing oil while cooking, it's a sign that it's delicious. The red miso, soy sauce, and Parmesan cheese are surprisingly well-balanced with olive oil
How to make it
1
Cut the eggplant into 3cm thick slices and score the surface in a grid pattern. Heat olive oil (20ml) in a frying pan and fry the slices over medium heat with the score side down
2
Once browned, turn it over and continue cooking, gradually adding the remaining olive oil (10ml)
3
Mix A over low heat and spread it on 2, sprinkle with Parmesan cheese, and top with shredded butter
4
Bake in a 200°C oven for 7-8 minutes. Place on a plate and sprinkle with parsley to finish
Materials1 person
-
- eggplant Two slices of
- 1/2
-
-
Ardoino
Extra Virgin Olive - 30ml
-
Ardoino
-
[A]
- basic meat sauce. You can use store-bought
- 100g
-
- Red miso
- 20g
-
- sugar
- 2.5g
-
- soy sauce
- 1 tsp
-
- Parmesan cheese
- A little
-
- butter
- 1g each
-
- parsley for garnish
- A little
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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