2tbspsSWEET & SAVOURY MISO GLAZE & MARINADE SAUCE (Adjust the amount to your preference and according to the size of the eggplant.)
Optional: Sesame seeds, for garnish
Optional: Chopped green onions, for garnish
Instructions
Preheat oven to 220ºC.
Slice the aubergine in half lengthwise from top to bottom to create boat-shaped halves. With the tip of a knife, make 3 or 4 incisions in the flesh of the aubergine about 6mm deep.
Place the aubergine, flesh side down, on a baking tray or grill pan. Roast in the preheated oven for about 15 minutes, until the outer skin is browned and tender.
Turn the eggplant flesh side up and brush with the SWEET & SAVOURY MISO GLAZE & MARINADE SAUCE.
Return the aubergine to the oven and grill for another 5 minutes, or until the glaze starts to brown and sizzle.
Once cooked, remove from the oven and garnish with sesame seeds, green onions, or other desired toppings.