Friday, April 19, 2019

Oven Roasted Miso glazed Eggplant | 味噌焗矮瓜


INGREDIENTS:
1 Italian Eggplant

Marinade:
1 tablespoon White Miso Paste
1 tablespoon Sugar
1 tablespoon Chinese Cooking Rice Wine
4 tablespoons Vegetable Oil

DIRECTION:
1. Preheat the oven to 400F.

2. Cut off the stem of the eggplant.  Half the eggplant lengthwise and place it on baking tray.

3. In a mixing bowl, combine the marinade together.  Brush a generous amount of marinade onto both sides of the eggplants.  Bake it for about 20 minutes until the eggplant is soft and golden.





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