Healthy Recipe: Brazilian-Japanese Eggplant (Berinjela) From Uma Nota | Liv
Berinjela by Uma Nota Hong Kong

The humble eggplant is a super versatile veg to cook with. Try frying one whole and topping with cashews, feta and greens, like this beloved berinjela recipe from Japanese-Brazilian restaurant UMA NOTA.


  • 1 whole globe eggplant (the larger, teardrop-shaped variety)
  • vegetable oil
  • 2½ tsp brown sugar 
  • 2 tbsp yellow miso
  • 1½ tbsp mirin (a rice wine similar to sake)
  • 1½ tbsp water 
  • feta cheese
  • whole cashew nuts
  • frisee
  • baby shisho


  1. Preheat your oven to 180°C.
  2. Heat a generous amount of vegetable oil in a heavy-based pan on medium-high heat.
  3. Cut the eggplant in half lengthways and cross-cut the flesh to create a diamond pattern.
  4. Fry the eggplant around 5 minutes each side. Set aside on a paper towel to absorb excess oil once it’s done.
  5. Add brown sugar to a saucepan with mirin and cook over low-medium heat until sugar dissolves.
  6. Add miso and water. Mix well and cook for 5 minutes. 
  7. Spread miso sauce onto the open-facing eggplant halves.
  8. Roast in the oven for 3 minutes, then top with chopped cashews, crumbled feta cheese, frisee and baby shiso. Bom apetite!

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