Miso Eggplant with Tofu

Modified this from SMH food section.

Cook 2 eggplants in an oven at 220c

In a jug blend 100ml of water, 2 tbs miso paste, sesame oil and vegetable oil 1 tbs of each
Add half a block of silken tofu - blend into a sauce

Allow  the eggplant to cool and remove the skin, cut into thin strips.

Place the miso in a baking dish and cover with the tofu sauce

Cut the remaining tofu into cubes and sprinkle over the eggplant

Cut 5cm of fresh ginger and 5 garlic cloves likewise, brown gently sprinkle over mixture

Serve on rice with spring onion finely sliced.