{"id":13688,"date":"2022-10-06T11:47:00","date_gmt":"2022-10-06T03:47:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=13688"},"modified":"2026-03-09T20:41:51","modified_gmt":"2026-03-09T12:41:51","slug":"baked-miso-glazed-eggplant-normasfooddiary","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/baked-miso-glazed-eggplant-normasfooddiary","title":{"rendered":"Baked Miso Glazed Eggplant"},"content":{"rendered":"<h2>Baked Miso Glazed Eggplant Ingredients<\/h2>\n<p>1\u20444 cup white Miso Paste<br \/>\n1\u20444 cup honey<br \/>\n2 tablespoons light Soy Sauce<br \/>\n1\u20442 teaspoon sesame oil<br \/>\n1 tablespoon rice wine vinegar<\/p>\n<h2>Steps<\/h2>\n<p>Pre heat oven 180c-200c<br \/>\nCut the eggplants in half, length wise. Score a diamond pattern into the flesh and place on a lined baking tray.<br \/>\nSprinkle with salt and gently rub the salt over the flesh.<br \/>\nRest for 30 minutes.<br \/>\nUsing a paper towel, pat the flesh of the eggplant and blot the water droplets that have formed on the surface.<br \/>\nPlace in the oven and bake till tender. Can take anywhere from 30-40min depending on the size.<br \/>\nRemove from the oven brush with miso marinate and place back into the oven or turn on the grill and bake again till it caramlises and browns up a little.<br \/>\nRemove from the oven, scatter some spring onions, corriander leaves , toasted sesame seeds (all optional but why not)<br \/>\nServe with a Hot Chilli Sauce (not optional ?) or drizzle on top, I use the Chang&#8217;s one goes perfect with this.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Baked Miso Glazed Eggplant Ingredients 1\u20444 cup white Miso Paste 1\u20444 cup honey 2 tablespoons light Soy Sauce 1\u20442 teaspoon sesame oil 1 tablespoon rice wine vinegar Steps Pre heat oven 180c-200c Cut the eggplants in half, length wise. Score a diamond pattern into the flesh and place on a lined baking tray. Sprinkle with<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":13689,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[114,7],"tags":[],"class_list":["post-13688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eggplant","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/13688","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=13688"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/13688\/revisions"}],"predecessor-version":[{"id":20927,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/13688\/revisions\/20927"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/13689"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=13688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=13688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=13688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}