INGREDIENTS
Miso
90 g (½ cup) white miso paste
75 g (½ cup) caster sugar
60 ml (¼ cup) mirin
60 ml (¼ cup) cooking sake
Eggplant
2 eggplants
80 ml (⅓ cup) neutral flavoured oil
Salt flakes, to taste
METHOD
Miso
1. Combine the miso ingredients in a unperforated steam tray and whisk well.
2. Steam at 100°C for 3 minutes. Set aside until required.
Eggplant
1. Preheat the combi steam oven on Full Grill on Level 3.
2. Cut the eggplant in half lengthways. Score a diamond pattern across each half.
3. Brush all 4 halves generously with miso mixture and place on the rack over the
universal tray.
4. Place onto shelf level 2 and change the oven to Combi mode: Full Grill,
Level 3 + 16 minutes + 100% moisture. Baste with the miso mixture every 5 minutes.
5. Grill until the eggplant is cooked through and golden in colour. Times may vary depending on size of eggplant.
6. Brush with additional miso mixture just prior to serving. Serve warm.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
