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.
50g smooth ricotta cheese
1 medium eggplant, sliced into rounds
150g mixed mushrooms, sliced
2 slices of Turkish bread
BiGG Wasabi Seaweed, for garnishing
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
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
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