Miso Eggplant
Many requests for the miso eggplant we made yesterday! This is inspired by miso eggplant from sushi restaurants that we always have to order when it’s on a menu.
Method
remove top and bottoms from Japanese eggplant and cut in half lengthwise - you can use regular eggplant but make sure the pieces are around this size and you’ll likely have to cook longer
cut halves with a cross hatch pattern so sauce can get into the eggplant, don’t cut all the way through skin
brush both sides with vegetable oil + a splash of sesame oil and roast skin side up at 425 for 15 minutes until slightly charred
combine 2 tablespoons white miso paste with a splash of warm water and whisk to combine slightly
add 2 tablespoons mirin, 1 tablespoon rice vinegar, and 1 tablespoon brown sugar - whisk to combine
after eggplant has been roasted turn cut side up and brush with lots of miso mixture
broil 5-7 minutes until miso starts to bubble and brown
top wish sesame seeds and enjoy!
