Brazil

Eggplant

Miso

Cane molasses

Olive oil

Roasted sesame oil

Rice Vinegar

Roasted Eggplant with Miso and Molasses

Pré-aqueça o forno a 180ºC e forre uma assadeira com papel manteiga.

Preheat the oven to 180ºC and line a baking sheet with parchment paper.

Corte as berinjelas ao meio e marque cuidadosamente as linhas diagonais pela polpa. Pincele com azeite o lado cortado de cada berinjela, superior e inferior, e coloque-a na assadeira e asse até que a polpa fique macia e um garfo seja capaz de penetrar facilmente. Cerca de 20-25 minutos.

Cut the eggplants in half and carefully mark diagonal lines through the flesh. Brush the cut side of each eggplant, top and bottom, with olive oil and place it on the baking sheet and roast until the flesh is tender and a fork is able to penetrate easily. About 20-25 minutes.

Enquanto as berinjelas estiverem assando, faça a cobertura de missô. Misture a pasta de missô, melaço de cana, óleo de gergelim torrado e vinagre de arroz em uma tigela. Utilize um fouet para remover qualquer caroço e obter um molho liso.

While the eggplants are baking, make the miso topping. Mix the miso paste, cane molasses, toasted sesame oil and rice vinegar in a bowl. Use a fouet to remove any pits and obtain a smooth sauce.

Quando a berinjela estiver cozida, retire do forno com cuidado, coloque o molho de missô por cima. Volte ao forno e asse por mais 5 minutos até que fique dourada.

When the eggplant is cooked, carefully remove from the oven, pour the miso sauce on top. Return to the oven and bake for another 5 minutes until golden.

Finalize com gergelim e cebolinha se desejar.

Finish with sesame and chives if desired.

Roasted Eggplant with Miso and Molasses

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