For: 4 people • Preparation : 10 minutes • Cooking time : 45 minutes • Difficulty : easy
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Ingredients
- Eggplant: 2x400g
- White miso: 30 g
- Sweet soy sauce: 30 g
- Old-fashioned mustard or honey mustard: 30 g
- Sesame seeds: 20 g
- Red and green shizo sprouts
- Pommery® Old-fashioned mustard: 60 g
- Butter: 80 g
Recipe process
- Wash the eggplants, cut them in half lengthwise, cut them quite deeply with a sharp knife, then brush them 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.
- Drizzle with sauce again and decorate with red and green shizo sprouts.
