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    Eggplant with miso and BiGG Wasabi Seaweed

    September 08, 2022 1 min read

    Eggplant with miso and BiGG Wasabi Seaweed

    Video Link:
    https://www.instagram.com/reel/Ch_sVzmsc6h/

    Ingredients:

    BiGG Wasabi Seaweed

    50g smooth ricotta
    1 eggplant
    150g assorted mushrooms
    Turkish bread

    For the Miso Glaze:
    2 tsp miso
    1 tsp soy sauce
    1 tsp mirin
    1 tsp sake
    1 tsp apple cider vinegar
    2 tsp honey
    1 tsp sesame oil
    Garlic grated
    Ginger grated


    Method:

    1. Pan fry egg plant and mushrooms and set aside.

    2. Make the miso glaze by combining all ingredients and set aside.

    3. Brush eggplant with glaze and place into the oven on the grill setting until caramelised.
    4. To plate up, spread ricotta on toast and top with eggplant and mushrooms with a generous sprinkle of BiGG Wasabi seaweed!