Miso Eggplant
Roasted Japanese eggplant brushed with a sweet-savory miso glaze and broiled until golden.
Ingredients
- Japanese eggplant
- Vegetable oil and sesame oil
- 2 tbsp white miso paste
- Splash of warm water
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- Sesame seeds, to finish
Preparation
- 1
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
- 2
cut halves with a cross hatch pattern so sauce can get into the eggplant, don’t cut all the way through skin
- 3
brush both sides with vegetable oil + a splash of sesame oil and roast skin side up at 425 for 15 minutes until slightly charred
- 4
combine 2 tablespoons white miso paste with a splash of warm water and whisk to combine slightly
- 5
add 2 tablespoons mirin, 1 tablespoon rice vinegar, and 1 tablespoon brown sugar - whisk to combine
- 6
after eggplant has been roasted turn cut side up and brush with lots of miso mixture
- 7
broil 5-7 minutes until miso starts to bubble and brown
- 8
top wish sesame seeds and enjoy!