Nasu Dengaku Modified - Japanese Eggplant

It was a cold day so I thought of baking something.
Thanks to the Easter that just passed, there was too much chocolate around so I decided on the Japanese eggplant dish Nasu Dengaku. 
I was missing some of the vital ingredients like Miso and Mirin so I made a marinade with corresponding flavours on hand.
1 tablespoon of each of the following:
UMAMI: Worcestershire (instead of Miso)
SOURNESS: White vinegar (instead of Mirin)
SWEETNESS: Sweet Chilli (instead of sugar)
The following ingredients are the same:
1 teaspoon of each of the following:
Sesame oil
Grated ginger
Then of course I wanted some heat so added 1 teaspoon of our Veggie Stir Fry spice blend.  
  1. Heat oven to 180 degrees Celsius 
  2. Score eggplant (also added sweet potato)
  3. Apply salt to the Aubergine and set aside for half an hour minimum.
  4. When ready to cook apply oil to baking pan.
  5. Wash and pat dry Aubergine and place in pan with sliced sweet potato.
  6. Brush over the marinade
  7. Place in oven and bake for 45 minutes
  8. Garnish with Sesame seeds or your favourite herb. 

Grilled Vegetables

I served it along with Coconut Rice and boy was it a delicious meal!