Steam Combi Recipe: Miso Sesame Eggplant

This is so delicious.
The steam helps break the eggplant down and it caramelises so much quicker than if you do this in a regular oven.
You can cook this in a dry oven using Top and Bottom  or Fan Assisted but it may take 10 minutes longer to achieve a caramelised finish.

METHOD

1. Set oven to FanForced/Hot Air  + Steam 180 c 20 minutes 70% or  Steam Combi level 3 in Asko.
2. Slice eggplant  horizontally into 1cm slices and arrange in single layer on baking dish
3. Mix miso, mirin and sesame oil into bowl to form sauce like paste and spoon over eggplant covering all the flesh.
4. Place eggplant into preheated oven and cook 20 minutes until extremely soft and caramelised.