inbae’s kitchen | i n b a e b a y . c o m

Super-easy dish. The Life (Time) of Cooking put in a bit of a more effort to decorate with white and black sesame also, but I haven’t bothered trying that. Also, every time I made this I forgot to use the miso paste before I sprinkled the sesame seeds so I had to slurp in on the sides of the eggplants. Lastly, I found my miso paste (red) quite strong and salty so If you can come up with a way to dilute it or use it without smearing its flavor all over your mouth and mask all other flavors then feel free to do so.

0.5 – 1 eggplant per serving:

• mirin
• toasted sesame oil
• dark miso paste
• sesame seeds – white or a combination of black and white

With a sharp knife, slice the eggplants in two lengthwise, then score deeply right around the edge of the flesh and cross-score the cut face to make a criss-cross pattern. This not only looks good but also makes the eggplant easier to eat. Bake in 200 degrees for 5~10 minutes.

KimberlyC can make her chai tea cupcakes look cute and tasty. I can’t. This came out horribly mainly because I am dyslexic sometimes, and made the rookie mistake of reading “1 T salt” as “1 t salt”. Plus I overbaked them. I am determined to make this perfect next time so that people won’t tell me “you can’t even bake a cupcake?”.

Serves six~eight:

• 1/2 Cup of milk
• 3 tea bags of Chai tea (but I ended up using 4 – more the stronger)
• 1 1/2 Cup flour
• 2 t baking powder
• 1 t salt
• 1 stick of unsalted butter
• 1 cup sugar
• 2 eggs

Mix them in a large bowl, and then bake them in a cupcake tray. I also forget how long you’re supposed to bake for, but I’m sure you can check it easily. I think the temperature should be set to the standard 350 degrees.