Pairs well
with
our Chianti Classico Riserva
Eggplant and Spicy Miso Crostini
Ingredients
Serves 4
- 8 slices of bread (not too large)
- 2 eggplants
- 1 chili pepper
- 2 garlic cloves
- 2 sprigs of mint
- 3 tablespoons of red miso
- 2 tablespoons of mirin
- 1 tablespoon of sake
- 2 tablespoons of water
- ½ tablespoon of sugar
- 1 tablespoon of sesame seeds
- A few tablespoons of extra virgin olive oil
- A pinch of salt
Method
Preheat the oven to 355° F. Dice the eggplant and season it with a few tablespoons of olive oil and a pinch of salt. Place the diced eggplant and garlic cloves in their skins on a baking sheet lined with parchment paper. Bake for 20 minutes. Mix the miso with the mirin, sake, water, sugar and the chopped chili pepper. Moisten the roasted eggplant with this mixture and continue cooking for another 5-10 minutes. Toast the sesame seeds in a non-stick skillet. Toast both sides of bread slices in hot oil then arrange on a serving plate. Remove the eggplant from the oven and spread it on the bread, then sprinkle it with sesame seeds, decorate it with a few mint leaves, and serve.