Steps to Prepare Speedy Miso & Mozzarella Baked Eggplant

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The ingredients needed to make Miso & Mozzarella Baked Eggplant:

1. Make ready 1 large Eggplant
2. Make ready Oil
3. Take Mozzarella *dried and shredded, OR use Pizza Mix
4. Prepare Today I used 12 Bocconcini cherries
5. Make ready Finely chopped Spring Onion
6. Get <Miso Sauce>
7. Get 1 tablespoon Mirin
8. Make ready 2 tablespoons Miso
9. Make ready 2 teaspoons Sugar

Miso (みそ or 味噌?) is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌?), the most typical miso being made with soy. What's New and Beneficial About Miso. Miso is a fermented condiment especially popular in parts of Asia, though it has also made Although miso is still unknown to many, individuals who are familiar with it have most likely consumed it in the. Using MISO in parallel on multiple cores.

Steps to make Miso & Mozzarella Baked Eggplant:

1. Preheat the oven to 220°C.
2. Cut a large Eggplant lengthways into 4 even slices. Score the skin of two end slices.
3. Drizzle Oil over a baking tray and place Eggplant slices. Bake for 10 minutes or until Eggplant slices are softened.
4. Combine all the Miso Sauce ingredients and spread on the softened Eggplant slices. Then place some shredded OR torn Mozzarella (OR Pizza Mix) on top.
5. Bake for 10 to 15 minutes or until the Mozzarella is melted and browned. Sprinkle with finely chopped Spring Onion and serve.

Miso is a fermented condiment especially popular in parts of Asia, though it has also made Although miso is still unknown to many, individuals who are familiar with it have most likely consumed it in the. Using MISO in parallel on multiple cores. Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients. MISO is an essential link in the safe, cost-effective delivery of electric power across much of North America. We are committed to reliability, the nondiscriminatory operation of the bulk power.

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