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Baked Miso Eggplant with Dashi Broth Asian Green and Brown Rice

A Simple Japanese dish that is bursting with flavour and full of goodness

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  • Broth

  • 1 cup water

  • 10g kombo

  • 1 garlic clove - crushed

  • 1 tsp grated ginger

  • Small bunch of coriander – stalks and leaves chopped

  • 30g wakame

  • 1 tbsp miso paste

  • Marinade

  • 2 eggplants

  • 6 tbsp miso paste

  • 2 tbsp mirin

  • 2 tbsp honey

  • To Serve

  • 1 cup of cooked brown rice

  • Asian greens – steamed

  • ½ leek – julienned

  • Sprinkle of toasted black sesame seeds


  • 1.

    To make broth. Place kombo in cold water and place on low heat for 15 minutes (do not boil) Remove kombo. Add garlic, ginger, coriander, wakame and 1 tbsp miso paste. Bring to boil and chill. Leave overnight, then strain.

  • 2.

    Mix miso paste, mirin and honey. Cook over low heat on the stove until combined. Remove from heat and allow to cool

  • 3.

    Cut eggplants in half long ways and score flesh with a sharp knife. Cook in moderate oven, 160 degrees, for 20-30 minutes or until tender

  • 4.

    Remove from oven and brush generously with marinade

  • 5.

    Return to oven for a further 5 minutes to allow the miso glaze to caramelize slightly

  • 6.

    Sprinkle with toasted sesame seeds, leeks and serve on a bed of brown rice and a side of steamed Asian greens then pour over warm broth


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