x2 large eggplant, Miso Hot Sauce, black pepper, salt, green onion, olive oil, lemon juice, soy sauce, Katsuobushi (optional), Fried garlic (optional)

METHOD

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.