One of the great things about family time over the holidays is that Ma always has loads of cook books to browse through. Luckily for me, she has a copy of Adam Liaw‘s new book Asian After Work.
Adam’s book has some beautiful veg dishes so my sister Amy and I spent time in the kitchen making a family dinner. We made two of Adam’s dishes – miso-roasted eggplant with brown rice and a spinach and sesame salad.
It was a really easy meal to put together and a big hit with the family so I’ll be whipping up this up on a regular basis. It’s fantastic, you’ve got to try it!
- 2 large eggplants
- 2 Tbs olive oil
- Sea salt, to taste
- 2 spring onions, thinly sliced, to serve
- Toasted white and black sesame seeds, to serve
- 3 Tbs white or red miso
- 1 Tbs sugar
- 1 Tbs sake
- 2 Tbs water
- Heat the oven to 200°C (fan forced).
- Toss the eggplant in the olive oil and season with a little salt. Place on a baking tray lined with baking paper and roast for 20 minutes, or until the eggplant is slightly browned. If you like, you can salt and rinse the eggplants first, but it's not really necessary as the bitterness in the eggplant works well with the sweet miso.
- Meanwhile, mix together the miso dressing ingredients and pour over the roasted eggplant, tossing it in the tray to coat well. Continue to roast for a further 5-10 minutes or until the miso sauce starts to caramelise.
- Remove the eggplant from the oven, transfer to a serving plate, scatter with spring onion and toasted sesame seeds, and serve.
Recipe from Asian After Work by Adam Liaw