Roasted eggplant with miso dressing
Instructions:
- Preheat the oven to 425 F. Put the eggplants on a baking sheet and bake for 45 minutes.
- Put the sesame seeds in a frying pan and heat gently for 5 minutes, stirring often, until golden.
- For the miso dressing, put the water into a tall jar or pitcher.
- Add the dashi powder, miso paste, soy sauce, sesame oil, and sunflower oil.
- Process with a hand-held blender until slightly thickened.
- After 45 minutes, remove the softened eggplants from the oven. Let stand until cool enough to handle.
- Peel the skins off the eggplants.
- Cut the flesh into 1⁄2-inch strips.
- Process the miso dressing again to make sure it has not separated. Arrange the eggplants in a serving dish and spoon over the dressing.
- Let the eggplants cool completely, then sprinkle with the sesame seeds and serve.