Caramelised Eggplant with a Seaweed Seasoning

Directions

1Slice eggplant in half, lengthwise. Then cut the flesh diagonally to form a crisscross pattern. Be sure to cut the flesh deep enough, but do not cut through the skin.

2Rub Alg Rainbow Seaweed Salt onto the flesh of the eggplant and set aside for a few minutes.

3Meanwhile, whisk together rice wine vinegar, soy sauce, honey, sesame oil, and pepper in a small bowl until the honey has dissolved. Set aside.

4Heat oil in a skillet. Once the skillet is hot, place the eggplant onto the skillet, skin side up. Let it cook for about 5 minutes over medium-high heat.

5If the eggplant is getting too dark and not softening, turn down the heat slightly and let it cook for another 2 minutes. Check frequently.

6Flip the eggplants over (skin side down) when the flesh part is brown and slightly softened. Let it cook for another 2-3 minutes.

7Once the eggplant is softened, pour the rice wine vinegar sauce over it. Then, sprinkle the Alg Rainbow Seaweed Chickpea Miso and Sesame Seasoning and spring onion on top.

8Serve while it’s hot.