Summer is here, and our chef Estrella Ruiz Campos brings us a light TF recipe: roasted eggplant with miso. If last month we brought you a 100% local recipe from Córdoba, this month we are presenting you with a local and Asian fusion, just as we usually do with our ceramics.
Miso is one of the best-known ingredients in Japanese cuisine. It is a fermented paste made from soy and salt. It has great properties, since when fermented, it provides probiotics and quality protein.
Do you want to clear your doubts and try it in an easy and delicious recipe? Follow the next steps:
Ingredients
- 2 large eggplants
- Olive oil
- 2 tbsp of white miso
- 1 tbsp of tahini
- 1 tbsp of soy sauce
- 2 tbsp of honey
- Some water
- Sesame seeds (for presentation)
Elaboration:
- Cut the tails of the eggplants (if they are too long)
- Carefully remove the skin from the eggplant and cut them in half lengthwise.
- Make cuts in the flesh of the eggplants.
- Preheat the oven to 210ºC.
- Grease up a baking dish and place the eggplants on top. Our ceramic baking dishes are perfect for this thanks to their size and because they are made of high-temperature stoneware, completely suitable for the oven and dishwasher.
- Prepare the sauce by mixing the mentioned ingredients with a little water to taste, to make it somewhat diluted.
- Spread the eggplants with the sauce, penetrating well into the cuts.
- Add a good splash of olive oil.
- Bake at 210ºC for 30 minutes.
- Serve with the sesame seeds and another splash of olive oil, if desired.
In this case, we have chosen for the presentation a flat plate from our rustic stoneware tableware, serving the roasted eggplant with miso without garnish to achieve a minimalist, rough touch, where the preparation stands out. This tableware makes all your preparations look as if they were served in a Michelin Star restaurant.
Enjoy your meal! Happy summer 🙂
