Hi, I am Marie. Today, I will show you a way to prepare miso & mozzarella baked eggplant recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Miso & Mozzarella Baked Eggplant Recipe
Miso & Mozzarella Baked Eggplant is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Miso & Mozzarella Baked Eggplant is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook miso & mozzarella baked eggplant using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Miso & Mozzarella Baked Eggplant:
- Take 1 large Eggplant
- Get Oil
- Get Mozzarella *dried and shredded, OR use Pizza Mix
- Get Today I used 12 Bocconcini cherries
- Take Finely chopped Spring Onion
- Get <Miso Sauce>
- Get 1 tablespoon Mirin
- Prepare 2 tablespoons Miso
- Get 2 teaspoons Sugar
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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