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Eggplant Recipe with Nori & Sesame

Eggplant Recipe with Nori & Sesame

Course: MainDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes

This eggplant recipe with Nori & Sesame is simply delicious with its miso glaze. A satisfying vegan recipe that contains all the essential nutrients to be healthy.

Ingredients

  • 3 eggplants (about 400gm each) halved length ways, flesh scored in a cross-hatch pattern

  • rice bran oil, for brushing

  • spring onion, cut into julienne, to serve

  • Wild or Farmed Nori Fronds, roasted sesame seeds, and tatsoi cress (optional), to garnish

  • rice (optional), to serve

  • Miso glaze
  • 75 gm (1⁄4 cup) shiro (white) miso paste

  • 2 tbsp mirin

  • 1 tbsp light soy sauce or shoyu (see note)

  • 1 tsp sesame oil

  • Dressing
  • 2 tsp light soy sauce or shoyu

  • 1½ tsp brown rice vinegar

  • 1 tsp sesame oil

Directions

  • Simply combine ingredients in separate bowls for the Miso glaze, and dressing.
  • Preheat oven grill to high heat and line a baking tray with baking paper.
  • Brush eggplant with oil, season with salt and place on tray cut-side up. Grill until golden and just tender (8-10 minutes).
  • Brush eggplant flesh liberally with glaze, then grill until charred and sticky (2-3 minutes). Or set up a barbecue for indirect grilling and grill eggplant flesh-side down over high heat.
  • Drizzle eggplant with dressing, top with spring onion, Nori Fronds, sesame seeds and tatsoi cress and serve.

Nori Seaweed Fronds, 80g (Karengo, Farmed, Dried, Raw)

      Product of South Korea. Packed in New Zealand. This Nori seaweed is tested for contaminants in accordance...

Nori Seaweed Fronds, 15g (Karengo, Farmed, Dried, Raw)

    Product of South Korea. Packed in New Zealand. This Nori seaweed is tested for contaminants in accordance with...
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