Description

Ingredients

• 🍆 2 medium eggplants, halved lengthwise (about 600 g / 1.3 lb) Original: 🍆 2 medium eggplants, halved lengthwise (about 600 g / 1.3 lb)
• 🛢️ Neutral oil: 2 tbsp (30 ml / 1 fl oz) Original: 🛢️ Neutral oil: 2 tbsp (30 ml / 1 fl oz)
• 🌾 White miso paste: 3 tbsp (45 g / 1.6 oz) soy Original: 🌾 White miso paste: 3 tbsp (45 g / 1.6 oz)
• 🍯 Sugar: 1 tbsp (12 g / 0.4 oz) Original: 🍯 Sugar: 1 tbsp (12 g / 0.4 oz)
• 🍶 Mirin: 2 tbsp (30 ml / 1 fl oz) Original: 🍶 Mirin: 2 tbsp (30 ml / 1 fl oz)
• 🍶 Sake (optional): 1 tbsp (15 ml / 0.5 fl oz) Original: 🍶 Sake (optional): 1 tbsp (15 ml / 0.5 fl oz)
• 🌿 Sesame oil: 1 tsp (5 ml / 0.17 fl oz) sesame Original: 🌿 Sesame oil: 1 tsp (5 ml / 0.17 fl oz)
• 🌱 Toasted sesame seeds & sliced green onions, for garnish sesame Original: 🌱 Toasted sesame seeds & sliced green onions, for garnish

Preparation

• Score the cut sides of each eggplant in a shallow crosshatch. Brush with neutral oil.
• Place cut-side down on a lined tray and roast at 220°C (425°F) for 12–14 min until soft.
• Meanwhile, whisk miso, sugar, mirin, sake (if using), and sesame oil until smooth.
• Flip eggplants cut-side up and spread a generous layer of miso glaze.
• Return to the oven and broil/grill 1–2 min until the glaze bubbles and lightly caramelizes.
• Garnish with sesame seeds and green onions. Serve hot or warm.

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print