Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, miso & mozzarella baked eggplant. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Miso & Mozzarella Baked Eggplant is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Miso & Mozzarella Baked Eggplant is something that I have loved my whole life.
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To get started with this recipe, we must prepare a few ingredients. You can cook miso & mozzarella baked eggplant using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Miso & Mozzarella Baked Eggplant:
- Make ready 1 large Eggplant
- Get Oil
- Take Mozzarella *dried and shredded, OR use Pizza Mix
- Prepare Today I used 12 Bocconcini cherries
- Get Finely chopped Spring Onion
- Take <Miso Sauce>
- Take 1 tablespoon Mirin
- Get 2 tablespoons Miso
- Take 2 teaspoons Sugar
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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.
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