Baked miso eggs with roasted aubergine 
and pumpkin



INGREDIENTS

  • 500g aubergine, sliced into 1cm-thick rounds
  • 90ml olive oil
  • 250g butternut squash, cubed
  • 4 eggs
  • 125ml whipping cream
  • 2 tbsp spring onion, chopped
  • 150g provolone cheese, 
or similar, sliced
  • coriander leaves, to garnish

For the sweet miso sauce (makes 250ml)
  • 90g white miso
  • 90ml mirin
  • 60g sugar

METHOD

  1. Preheat the oven to 170C/150C fan/gas mark 3½. Grease a heavy cast-iron pan or gratin dish (approximately 30 x 25cm), or four individual cast-iron pans.
  2. Soak the aubergine in salted water for 10-15 minutes to eliminate its harshness.
  3. In a small bowl, combine the ingredients for the sweet miso sauce and mix well.
  4. Arrange the aubergine in a roasting tin, drizzle it with oil and season with salt and pepper. Roast for 20 minutes, until soft. Meanwhile, steam the squash for five minutes, 
or until cooked through.
  5. Distribute the aubergine and squash evenly in the cast-iron pan(s). Gently crack the eggs over the vegetables. Pour the cream and 80ml of the sweet miso sauce evenly over the top (the remaining sauce is great for marinating fish, meat or vegetables, or for using in salad dressings – or see the baked salmon recipe below). Sprinkle over the spring onion and top with the provolone.
  6. Bake for 10 minutes, until the cheese melts. Garnish with the coriander and serve immediately, piping hot.

Recipe source: telegraph

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