Miso-Glazed Eggplant with Fried Egg

If you don't have an air fryer, go to step 4!

• Drizzle the eggplant with half of the sunflower oil and transfer it to the air fryer, face-down.
• Air-fry the eggplant for 20 minutes at 190°C, turning halfway (see Tip).
• Meanwhile, heat the rest of the sunflower oil in a frying pan over medium-high heat. Fry the shallot and garlic for 2 - 3 minutes.

Tip: cooking time may vary according to your air fryer model.

• To the frying pan, add the soy sauce, honey, sesame oil, miso paste* and sugar, along with some sambal as preferred.
• Fry for 1 minute or until the sauce has thickened.
• Shortly before serving, pour the sauce over the eggplant and scatter over half of the sesame seeds.

You can now skip ahead to step 6!

*Take care, this ingredient is salty! Use as preferred.

• Preheat the oven to 200°C.
• Heat the sunflower oil in a deep frying pan over medium-high heat. Fry the eggplant face-up for 4 minutes, then flip and fry for another 4 minutes or until golden-brown.
• Meanwhile, in a small bowl combine the miso paste* with the soy sauce, honey, sesame oil and sugar, along with some sambal as preferred.

*Take care, this ingredient is salty! Use as preferred.

• Add the miso sauce to the eggplant and fry for 1 minute, or until the sauce has thickened and reduced.
• Coat the eggplant with the sauce, then transfer face-up to an oven dish.
• Top with the sauce and scatter over half of the sesame seeds.
• Cover with aluminium foil, then roast in the oven for 10 - 12 minutes.