Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, miso & mozzarella baked eggplant. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Miso & Mozzarella Baked Eggplant is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Miso & Mozzarella Baked Eggplant is something that I’ve loved my entire life.
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To begin with this particular recipe, we must prepare a few components. You can have miso & mozzarella baked eggplant using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Miso & Mozzarella Baked Eggplant:
- Prepare 1 large Eggplant
- Take Oil
- Prepare Mozzarella *dried and shredded, OR use Pizza Mix
- Make ready Today I used 12 Bocconcini cherries
- Take Finely chopped Spring Onion
- Make ready <Miso Sauce>
- Take 1 tablespoon Mirin
- Get 2 tablespoons Miso
- Take 2 teaspoons Sugar
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Instructions to make Miso & Mozzarella Baked Eggplant:
- Preheat the oven to 220°C.
- Cut a large Eggplant lengthways into 4 even slices. Score the skin of two end slices.
- Drizzle Oil over a baking tray and place Eggplant slices. Bake for 10 minutes or until Eggplant slices are softened.
- Combine all the Miso Sauce ingredients and spread on the softened Eggplant slices. Then place some shredded OR torn Mozzarella (OR Pizza Mix) on top.
- Bake for 10 to 15 minutes or until the Mozzarella is melted and browned. Sprinkle with finely chopped Spring Onion and serve.
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