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Practical Way to Cooking Yummy Miso & Mozzarella Baked Eggplant

Hoping to dine Miso & Mozzarella Baked Eggplant a luxurious restaurant's, but for some reasons are not able to go to restaurants. This page is going to help you with clear ways on producing a Miso & Mozzarella Baked Eggplant like a famous chef made.

Miso & Mozzarella Baked Eggplant

We hope you got insight from reading it, now let's go back to miso & mozzarella baked eggplant recipe. To cook miso & mozzarella baked eggplant you need 9 ingredients and 5 steps. Here is how you cook it.

To cook an unforgettable Miso & Mozzarella Baked Eggplant, below are the materials needed:

  1. You need 1 of large Eggplant.
  2. Get of Oil.
  3. Take of Mozzarella *dried and shredded, OR use Pizza Mix.
  4. Take of Today I used 12 Bocconcini cherries.
  5. You need of Finely chopped Spring Onion.
  6. Take of <Miso Sauce>.
  7. Use 1 tablespoon of Mirin.
  8. Take 2 tablespoons of Miso.
  9. You need 2 teaspoons of Sugar.

After preparing the components, now you are ready to make your appetizing Miso & Mozzarella Baked Eggplant by following the procedures on this section:

  1. Preheat the oven to 220°C..
  2. Cut a large Eggplant lengthways into 4 even slices. Score the skin of two end slices..
  3. Drizzle Oil over a baking tray and place Eggplant slices. Bake for 10 minutes or until Eggplant slices are softened..
  4. 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..
  5. Bake for 10 to 15 minutes or until the Mozzarella is melted and browned. Sprinkle with finely chopped Spring Onion and serve..

In Japan, people begin their day with a bowl of miso soup, believed to stimulate digestion and energise the body. A traditional ingredient in Japanese and Chinese diets, miso paste is made from fermented soybeans and grains and contains millions of beneficial bacteria. 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.

Recipe : Miso & Mozzarella Baked Eggplant

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