Ingredients
- 1 eggplant (approx. 400 g)
- 1 ts light miso paste
- 2 ts AMC Umami
- 1 ts rice vinegar
- 1 ts honey
- 2 tbs water
- 1 spring onion
- roasted sesame seeds
Preparation
1. Cut the eggplant in half lengthwise and score the surface crosswise. For the marinade, mix miso paste, AMC Umami, rice vinegar and honey. Dab the halved eggplants dry with paper towel and place them in the Softiera insert.
2. Pour 150 ml water into the pot and place the Softiera insert inside it. Close with the EasyQuick with the 24 cm sealing ring on top.
3. Place the pot on the Navigenio, heat on level 6 up to the steam window, switch to level 2 and cook for approx. 6 minutes in the steam area. At the end of cooking time, remove the EasyQuick and brush eggplants with marinade.
4. Place the pot on a heat-resistant surface. Place the Navigenio overhead and switch to high level, gratinate for around 5 minutes until golden brown. Cut the spring onion into thin rings. Garnish eggplant with sesame seeds and spring onions and serve.
Tip
- For a vegan version, honey can be substituted with a vegan honey substitute such as agave syrup or date syrup.
This recipe has been tested and approved by AMC.
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