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Spicy Miso Eggplant

 x2 large eggplant
Miso Hot Sauce
Black pepper 
Olive oil
Lemon juice
Soy sauce
Katsuobushi (optional) 
Fried garlic (optional)
Dice eggplant and mix with a teaspoon of salt, leave for 20 minutes. Drain any remaining liquid.
Toss eggplant with a few tablespoons of good quality olive oil, and roast in a preheated 190c oven for 15 minutes, or until golden brown.
Once nice and golden, remove from the oven and place into a mixing bowl.
Add our Miso Hot Sauce to taste with a teaspoon of lemon juice and soy sauce.
Place into a serving bowl and garnish with chopped shallots, fried garlic and katsuobushi.