Eggplant with miso and BiGG Wasabi Seaweed

Create a mouth-watering dish with this easy recipe featuring BiGG Wasabi Seaweed.

The combination of pan-fried eggplant and assorted mushrooms with a sweet and savoury miso glaze is the perfect addition to creamy ricotta spread on toasted Turkish bread. Follow these simple steps for a delicious meal that's both flavourful and healthy.

INGREDIENTS:

50g smooth ricotta cheese

1 medium eggplant, sliced into rounds

150g mixed mushrooms, sliced

2 slices of Turkish bread

BiGG Wasabi Seaweed, for garnishing

Miso Glaze:

2 tsp miso paste

1 tsp soy sauce

1 tsp mirin

1 tsp sake

1 tsp apple cider vinegar

2 tsp honey

1 tsp sesame oil

1 clove of garlic, grated

1 inch of fresh ginger, grated

METHOD:

Preheat your oven's grill setting to high.

In a pan, heat some oil over medium-high heat. Add the sliced mushrooms and cook for about 5-7 minutes, or until tender and browned. Set aside.

In the same pan, pan fry the eggplant slices for about 4-5 minutes on each side, or until golden brown and tender.

In a separate bowl, whisk together all the ingredients for the miso glaze.

Using a brush, generously brush the glaze over the eggplant slices.

Place the glazed eggplant on a baking sheet and place it under the grill. Grill for about 3-5 minutes, or until the glaze is caramelized.

Toast the Turkish bread until crispy and spread a generous amount of ricotta cheese on each slice.

Arrange the grilled eggplant and mushrooms on top of the ricotta-topped bread.

Sprinkle a generous amount of BiGG Wasabi Seaweed on top and serve immediately. Enjoy!

I highly recommend making this dish for a fancy brunch that is sure to impress, if you do end up making this dish

Please tag me on Instagram @biggseasoning, enjoy! - Anthony, Chef and founder of BiGG Seasoning