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Author Notes: The caramelized miso glaze is perfect for these 'Ichiban' variety of Japanese eggplant, which I picked from my backyard vegetable garden a few moments before cooking. The sesame oil add adds a nutty flavor and aroma, which is a distinctive characteristic of Asian cooking. Adapted from Kenji Lopez-Alt at Serious Eats. —daisyt13
- 2 tablespoons mirin, Japanese sweet rice wine
- 2 tablespoons sake
- 1/4 cup white, or "shiro" miso
- 1 tablespoon sugar
- 1 teaspoon sesame oil, or to taste
- pinch of salt
- 4 Japanese egglant, stemmed, split in half, and cut into 3- to 4-inch pieces
- vegetable oil, as needed to coat eggplant
- 2 toasted sesame seeds, for garnish
- 2 tablespoons sliced green onions, for garnish
- Adjust oven rack to 6" from the heating element and preheat broiler to high heat.
- Combine mirin, sake, miso, sugar, sesame oil, and salt in a small bowl and mix until well-combined. Taste to adjust seasoning. Set aside.
- Score eggplant slices in a cross-hatch pattern and coat completely with vegetable oil. Broil eggplant, cut-side down, for about 5 minutes. Turn over and continue to cook until almost tender, about 3 – 4 minutes longer.
- Remove from heat and brush the miso glaze on the cut surface of the eggplant and place on a broiler pan, cut-side up. Broil until completely cooked and the glaze has caramelized, about 3 – 5 minutes.
- Garnish with toasted sesame seeds and scallions.
- This recipe was entered in the contest for Your Best Soy