If you're not a lover of eggplant this will convert you. The unctous, umami flavour is fabulous and they can be eaten as a side or a main.

Miso roasted eggplant

INGREDIENTS: ​

• 2 eggplant, halved lengthways
• 2 tbs olive oil
• 100g (1/3 cup) miso paste
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp caster sugar
• Toasted sesame seeds, to serve
• Fresh micro herbs, to serve

METHOD:

1. Preheat the oven to 200°C/180C fan forced. Heat a non-stick frying pan over medium heat. Score the eggplant flesh deeply in a diamond pattern. Brush with olive oil. Cook, cut-side down, in the pan for 3 minutes or until golden.
2. Transfer to a baking tray, cut-side up. Combine the miso paste, mirin, sake and caster sugar in a small bowl. Brush mixture over the cut-side of the eggplant. Roast for 30 minutes or until tender.
3. Transfer miso eggplant to a serving plate then drizzle over any tray juices. Sprinkle with sesame seeds and micro herbs to serve.