Do you like eggplant? You will love this quick and delicious recipe.

For a solo meal or a dinner with friends, eggplant isn’t quite the vegetable that comes to mind spontaneously. We imagine it instantly in a gratin or moussaka, nothing really original and, above all, the prospect of a boring recipe. But who said there is only one way to cook eggplant?

This Japanese-style roasted eggplant recipe promises to brush up on the use of this vegetable 5 minutes of maximum preparation time and 40 minutes of cooking.

Japanese roasted eggplant recipe

Ingredients (for two people):

• 2 eggplants
• 2 tablespoons of miso paste
• 2 tablespoons of soy sauce
• 2 tablespoons of sesame oil
• 2 tablespoons of sesame seeds
• The green of a finely chopped spring onion

The steps of the recipe:

• Preheat the oven to 180 degrees
• Cut the aubergines in half, lengthwise, and arrange them on a tray.
• Use the blade of a knife to cut the still raw pulp of the eggplant. Score on the surface, diagonally, in one direction then the other, without pushing the blade too deep.
• In a bowl, combine the miso paste, soy sauce, sesame oil, and sesame seeds
• Spread the mixture generously from the bowl on the surface of the aubergines with the help of a brush or a spoon
• Cook for a good forty minutes
• Season to taste, add some sesame seeds and the chopped spring onion to the surface of the aubergines

Serve hot, accompanied by whatever you like, rice or green salad, for example.

Cover image: Unsplash / Micky White