Eggplant, Miso, Soy Sauce, Moutarde au Miel Pommery® and Sesame

Serves: 4 people • Prep: 10 minutes • Cooking: 45 minutes • Difficulty: easy

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Ingredients

• Eggplant: 2x400g
• White miso: 30 g
• Sweet soy sauce: 30 g
• Moutarde de Meaux® Pommery® or Moutarde au Miel Pommery®: 90 g
• Sesame seeds: 20 g
• Red and green shiso shoots
• Butter: 80 g

Method: Eggplant, Miso, Soy Sauce, Honey Mustard and Sesame

• Wash the eggplants, cut them in half lengthwise, score them fairly deep with a sharp knife, then brush with the mixture of white miso, sweet soy sauce, sesame seeds and mustard.
• Bake at 160°C for 30 minutes, then 10 minutes at 180°C.
• Coat with the sauce again, then decorate with red and green shiso shoots.