Instructions

Follow the steps and taste along the way.

1. Prepare the eggplant

   Preheat the oven to 220 °C. Halve the eggplants lengthwise and score the flesh in a crosshatch pattern without cutting through the skin. Place them cut-side up on a baking sheet lined with parchment paper and brush with oil.

   

2. Roast and glaze

   Roast the eggplant for 18 minutes, until the flesh starts to soften and the edges begin to brown. Mix the miso paste, honey, and rice vinegar. Brush the eggplant with the glaze and roast for another 7 to 10 minutes, until completely tender and glossy on top; the glaze should not burn.

   

3. Cook the eggs

   While the eggplant finishes roasting, place the eggs in boiling water and cook for 7 minutes. Transfer them to cold water to stop the cooking, then carefully peel them once they have cooled slightly.

   

4. Season the yogurt and toast the bread

   Mix the Greek yogurt with the lemon juice and salt. Toast the bread in a dry pan or toaster until crisp on the outside but still soft inside. Finely slice the spring onion.

   

5. Finish and serve

   Divide the yogurt between two plates and place the hot eggplant halves on top. Add two halved eggs to each plate, sprinkle with sesame seeds and spring onion, and serve with the toasted bread. Eat immediately, while the eggplant is warm and the bread is crisp.