Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, miso & mozzarella baked eggplant. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Miso is a key ingredient in Japanese cooking and forms the base of the staple dish, miso soup. The paste, similar in texture to peanut butter, is typically a cultured mixture of soybeans, a grain (like rice or barley), salt, and koji (a mold). Depending on the variety, miso can be smooth or chunky and is fermented anywhere from a few weeks to several years. Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients.
Miso & Mozzarella Baked Eggplant is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Miso & Mozzarella Baked Eggplant is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have miso & mozzarella baked eggplant using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Miso & Mozzarella Baked Eggplant:
- Make ready 1 large Eggplant
- Make ready Oil
- Take Mozzarella *dried and shredded, OR use Pizza Mix
- Prepare Today I used 12 Bocconcini cherries
- Prepare Finely chopped Spring Onion
- Take <Miso Sauce>
- Get 1 tablespoon Mirin
- Get 2 tablespoons Miso
- Prepare 2 teaspoons Sugar
If you like, add cooked vegetables, flaked fish, shredded chicken or a soft-boiled egg for a satisfying light meal. Miso has a naturally long shelf life, but it can easily be contaminated, which will cause it to. Miso is high in umami and works fantastically well with tomato-based sauces (which are also naturally high in umami). You won't taste the miso but the tomatoes will have a more ripe and rounded flavour.
Steps to make Miso & Mozzarella Baked Eggplant:
- Preheat the oven to 220°C.
- Cut a large Eggplant lengthways into 4 even slices. Score the skin of two end slices.
- Drizzle Oil over a baking tray and place Eggplant slices. Bake for 10 minutes or until Eggplant slices are softened.
- Combine all the Miso Sauce ingredients and spread on the softened Eggplant slices. Then place some shredded OR torn Mozzarella (OR Pizza Mix) on top.
- Bake for 10 to 15 minutes or until the Mozzarella is melted and browned. Sprinkle with finely chopped Spring Onion and serve.
Miso is high in umami and works fantastically well with tomato-based sauces (which are also naturally high in umami). You won't taste the miso but the tomatoes will have a more ripe and rounded flavour. Miso is a fermented seasoning paste made from soy beans or barley, fermented with the all-round wonder grain, koji. Fermentation times range from one week to several years, which effects the flavour greatly. Younger misos are sweeter and have a creamy, nutty flavour, and are best suited to dressings and miso soup.
So that’s going to wrap it up with this exceptional food miso & mozzarella baked eggplant recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
