Ingredients
4 eggplants
2 tbsp olive oil
125ml Heinz Balsamic Vinegar of Modena with Roasted Garlic Dressing
2 tbsp red miso paste
1 tsp ginger, grated
1 red chilli, sliced
1 bunch spring onions
2 tsp sesame seeds
Salt, to taste
Pepper, to taste
To serve
1 cucumber, shredded
1 carrot, shredded
Method
STEP 1: In a small mixing bowl, add Heinz Balsamic Vinegar of Modena with Roasted Garlic Dressing, red miso paste and grated ginger, then mix until combined.
STEP 2: Using a sharp knife, slice eggplants in half, then score the flesh in squares.
STEP 3: Coat the eggplants in olive oil and sprinkle with salt and pepper, then lay flesh side down on a lined baking tray.
STEP 4: Bake eggplants at 180C for 20 minutes. The skin should slightly change colour and the eggplant should feel tender.
STEP 5: Remove the eggplants from the oven and flip so the flesh is facing up. Brush the top of each eggplant lightly with the balsamic vinegar mixture, then return to the oven for another 10 minutes.
STEP 6: Repeat STEP 4 once more. The eggplant should have a light crispy glaze and the flesh should be a dark golden colour.
STEP 7: In a frying pan, toast sesame seeds for 5 minutes on low heat until lightly browned.
STEP 8: Remove the eggplants from the oven and prepare on a serving dish. Brush once more with the balsamic vinegar mixture, and season generously with salt and pepper. To dish up, top eggplants with toasted sesame seeds, spring onions, and chilli.
STEP 9: Grate the cucumber and carrot lengthways to create long strips and serve alongside glazed eggplants.
STEP 10: Enjoy!
