Eggplant with miso and BiGG Wasabi Seaweed

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

Ingredients:

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!