Honey Garlic Miso

Eggplant

I grew up in a household that loves eggplant. We would have it grilled, fried, with meat, as a dip, and as I grew my love for eggplant only got bigger.

Today eggplants remind me of home more than ever, and mixing them with this amazing sauce and eating them warm are such a moreish treat I know you will enjoy.

prep time

15 min
cooking time

35 min
serves

4 people

ingredients

9
Silal Fresh eggplantView Product

800 g
Salt

0.5 tsp
Olive oil

5 tsp
Almond flake

3 tsp
Garlic cloves

3
Chili flakes

0.75 tsp
White miso paste

2 tsp
Honey

2 tsp
Scallion for decoration

1

STEPS
1

Preheat your oven to 200 C.
2

Peel the eggplant in a pattern, or fully if you prefer and slice them with a 2 cm thickness.
3

Lay them down on a tray and sprinkle with salt. Leave them for 10 minutes and then pat the accumulated moisture dry.
4

Drizzle three tablespoons of olive oil on both sides and then bake for 30-35 minutes or until golden.
5

In the meantime, make your sauce: In a small pan, add the almond slices, the chili flakes, and the crushed garlic. Mix them with 2 tablespoons of olive oil and fry the mix on medium heat until the garlic begins to take on some color. By the time you remove it, the almonds will become golden and crispy as well. Don’t wait for the almonds to brown, as they will continue cooking off the heat.
6

Spoon the sauce over the eggplant slice. Scatter a chopped scallion and serve warm as an appetizer.

recipe creator

Sandra Boghos
(Sandy’s kitchen)

Sandra is a Lebanese expat who’s been living in Dubai for 8 years. Her passion for food drove her to the kitchen to discover and experiment. She loves incorporating seasonal vegetables into her dishes despite some very picky eaters at home. She also has an uncurable addiction for cookies.

Honey Garlic Miso

Eggplant

prep time

15 min

cooking time

35 min

serves

4 people

ingredients

Silal Fresh eggplantView Product

Salt

Olive oil

Almond flake

Garlic cloves

Chili flakes

White miso paste

Honey

Scallion for decoration

STEPS

Preheat your oven to 200 C.

Peel the eggplant in a pattern, or fully if you prefer and slice them with a 2 cm thickness.

Lay them down on a tray and sprinkle with salt. Leave them for 10 minutes and then pat the accumulated moisture dry.

Drizzle three tablespoons of olive oil on both sides and then bake for 30-35 minutes or until golden.

Spoon the sauce over the eggplant slice. Scatter a chopped scallion and serve warm as an appetizer.

recipe creator

Sandra Boghos (Sandy’s kitchen)

Also see

Sandra Boghos
(Sandy’s kitchen)