2 Servings 20 min Cook
1 Tbsp Olive Oil
1 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
3 Tbsp Miso
4 1/2 Tsp Vinegar
3/4 Cup 1/2" pieces Green Beans
1 Dash Salt
1 Dash Pepper
5 Large Scallions
1 Tbsp Fresh Cilantro
1 Tbsp Sesame Seeds
1 1/2 Tsp Soy Sauce
For the eggplant: Preheat the oven to 350 degrees F.
Grease a baking tray with the vegetable oil and then lay out your eggplant slices and drizzle a little more oil over the eggplant slices.
In a small bowl whisk together the miso soup paste and the vinegar.
Now spoon the mixture over the eggplant and spread it over each eggplant slice evenly.
Place the tray into the oven for 15-20 minutes or until the eggplant is cooked through and the miso paste mixture begins to caramelise.
Remove from the oven and allow to cool slightly so you can handle them.
For the beans: Bring a small pot of water to the boil.
Add the green beans and blanch them for 1-2 minutes.
Strain them and transfer them to a small bowl.
Season the beans with salt and pepper and a dash of oil and leave aside ready to serve.
To serve: Divide the beans between plates and then the eggplant.
To finish off sprinkle the sliced spring onion, cilantro, and sesame seeds over the eggplant, drizzle with a little more oil, a dash of soy sauce, and some extra vinegar.