For 6 people
For 6 people
Start by preheating the oven to 180°C.
Sauté the chopped eggplant with the mirin, balsamic vinegar, sugar, and ginger. Let it simmer.
Mix the miso with the milk, add the eggs and sesame oil.
Add the flour and yeast and mix.
Add the eggplant. Bake for 40 minutes.
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