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