Miso Roasted Eggplant, Cherries & Kefir

• Eggplant
• 1 Eggplant
• 25 grams Sugar
• 25 milliliters Sake
• 25 milliliters Water
• 35 grams Miso Paste
• 1 teaspoon Soy Sauce
• 1 teaspoon Fish Sauce
• 1/4 teaspoon Sesame Oil
• Serving
• 2 pieces Sourdough Bread
• 1 Spring Onion
• 10 Cherries
• 100 grams Kefir
• Salt to flavor

1. For the eggplant, wash it and cut it in halves. Slice squares in each half.
2. Bring water, sake and sugar to the boil. Cook it at medium heat for 5 minutes until it thickens a little. Now add the remaining ingredients and whisk it until smooth.
3. Preheat the oven at 210u0b0C. Put the eggplant in a pan and marinate each half with 2 tablespoons of miso sauce. Now roast it for 15 minutes in the oven. Afterwards marinate it again and cook it for another 15 minutes until nicely caramelized.
4. Meanwhile wash the cherries and the spring onion. Cut the cherries in halves and remove the seeds. Cut the spring onion in thin rings.
5. Once the eggplant is cooked, toast the bread and drizzle the kefir on two plates. Then arrange the eggplant on top and season it a little with salt. Add cherries and spring onions.
6. Enjoy with a good, chilled Chardonnay.

eggplant, eggplant, sugar, milliliters, water, soy sauce, fish sauce, sesame oil, serving, bread, onion, cherries, salt

Taken from food52.com/recipes/60330-miso-roasted-eggplant-cherries-kefir (may not work)