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
mirin, Japanese sweet rice wine
white, or "shiro" miso
sesame oil, or to taste
pinch of salt
Japanese egglant, stemmed, split in half, and cut into 3- to 4-inch pieces
vegetable oil, as needed to coat eggplant
toasted sesame seeds, for garnish
sliced green onions, for garnish
In This Recipe
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.