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
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Ingredients
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2 tablespoons
mirin, Japanese sweet rice wine
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2 tablespoons
sake
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1/4 cup
white, or "shiro" miso
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1 tablespoon
sugar
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1 teaspoon
sesame oil, or to taste
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pinch of salt
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4
Japanese egglant, stemmed, split in half, and cut into 3- to 4-inch pieces
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vegetable oil, as needed to coat eggplant
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2
toasted sesame seeds, for garnish
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2 tablespoons
sliced green onions, for garnish
Directions
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Adjust oven rack to 6" from the heating element and preheat broiler to high heat.
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Combine mirin, sake, miso, sugar, sesame oil, and salt in a small bowl and mix until well-combined. Taste to adjust seasoning. Set aside.
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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.
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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.
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Garnish with toasted sesame seeds and scallions.
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