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The KILIG Kitchen · Mains - Global
Miso-Glazed Eggplant Steaks
VGFNFDF
Ingredients
- Eggplant - 1 large, sliced thick
- Miso paste - 1 tbsp (15 g)
- Honey - 1 tsp (5 ml)
- Soy sauce - 1 tbsp (15 ml)
- Sesame oil - 1 tsp (5 ml)
- Rice vinegar - ½ tsp (2 ml)
Method
- Whisk glaze ingredients until smooth.
- Brush on eggplant slices.
- Steam 100 °C for 7 min → Air Fry 180 °C for 10 min.
Chef's Notes
The steam softens; air fry caramelises the miso for that perfect umami finish.