It is a match made in heaven between the honest, straightforward cuisine of asian decent and a hero native Australian ingredient, saltbush. Braised eggplant is the kind of dish you go to when entering a Chinese, Japanese or asian restaurant; there are always different variations of the recipe. This one uses an extra unusual ingredient, saltbush.
- 2 medium (300g each) eggplants
- 2 tbsp white miso paste
- 1 tbsp gluten-free soy sauce
- 2 tbsp mirin
- 1/2 tsp sesame oil
- 1 tsp saltbush
- 2 tsp brown sugar
- 2cm piece fresh ginger, peeled, finely grated
- 1 tbsp vegetable oil
- 1 tsp sesame seeds, toasted
Cut each eggplant in half lengthways. Score each cut side in a criss cross pattern. Place miso paste, soy sauce (or tamari), mirin, sesame oil, sugar, ginger and 1/3 cup water in a small bowl. Stir until smooth.
Stem eggplant for about 5 minutes. Heat oil in a large pan over medium high heat. Cook eggplant, cut side down, for 5 minutes or until golden. Turn and fry the other side. Add miso mixture and reduce to low heat. Cover and cooke for 10-12 minutes turning halfway or until eggplant is tender.
Carefully remove the eggplant from the sauce and place on serving plate. Drizzle the remaining sauce over the eggplant and then sprinkle with saltbush and roasted sesame seeds. Optional extra is a sprinkle of lemon zest and chopped shallots.