Miso Fermented Eggplant

Instructions

1. Start by washing the eggplants and cutting them into 1-inch-thick slices. If you prefer, you can also cut them into half-moons for a different presentation.

2. In a bowl, combine the miso paste, rice vinegar, soy sauce, honey, minced garlic, grated ginger, and sesame oil. Mix well until the ingredients are fully incorporated.

3. Spread a layer of the miso mixture on the bottom of a glass or ceramic container. Place a single layer of eggplant slices on top of the miso mixture. Avoid stacking the slices to ensure even fermentation.

4. Repeat the layering process, spreading the miso mixture between each layer of eggplant slices until all the ingredients are used up.

5. Make sure the top layer is the miso mixture. Press down lightly to remove any air bubbles and ensure all the eggplant slices are submerged in the marinade.

6. Cover the container with a clean cloth or paper towel and secure it with a rubber band. This will allow airflow while preventing any dust or insects from entering.

7. Place the container in a cool, dark place to ferment for 3 to 5 days. Check the eggplant every day to ensure it is fermenting properly. The mixture will bubble slightly, indicating the fermentation process is happening.

8. Once the desired level of fermentation is achieved, remove the container from the dark place and transfer it to the refrigerator to stop the fermentation process.

9. To serve, garnish the Miso Fermented Eggplant with toasted sesame seeds and thinly sliced green onions for a pop of color and extra texture.