Encore une recette testée cet été avec ma maman. Si vous vous commencez à vous lasser du zaalouk ou du caviar d’aubergines, je vous conseille ce plat au twist asiatique à déguster en entrée ou en accompagnement d’une grillade de viande ou de poisson.
2 aubergines coupées en 4 dans la longueur
4 cuillères à soupe de pâte miso
3 cuillères à soupe de sirop d’érable
4 cuillères à soupe d’huile de sésame
1 cuillère à soupe de vinaigre de riz
Sel
Graines de sésame
Mélangez les ingrédients de la sauce dans un bol, ajoutez les aubergines.
Une fois les aubergines bien enrobées, trempez-les dans le sésame.
Passez au four à 200° pendant 25 à 30 mn.
C’est prêt !
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