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Spicy Miso Eggplant

INGREDIENTS
 x2 large eggplant
Miso Hot Sauce
Black pepper 
Salt
Shallots
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.