Description

Ingredients

• 🍆 2 medium eggplants (about 500 g total), halved lengthwise Original: 🍆 2 medium eggplants (about 500 g total), halved lengthwise
• 🧂 ½ tsp salt (for drawing out moisture) Original: 🧂 ½ tsp salt (for drawing out moisture)
• 🍶 2 tbsp white miso (shiro miso) soy Original: 🍶 2 tbsp white miso (shiro miso)
• 🍯 1½ tbsp sugar (or mirin) Original: 🍯 1½ tbsp sugar (or mirin)
• 🍶 1 tbsp mirin Original: 🍶 1 tbsp mirin
• 🍶 1 tbsp sake (or water) Original: 🍶 1 tbsp sake (or water)
• 💧 1 tbsp water (to thin, as needed) Original: 💧 1 tbsp water (to thin, as needed)
• 🛢️ 1 tbsp neutral oil (for brushing) Original: 🛢️ 1 tbsp neutral oil (for brushing)
• 🌿 1 spring onion, finely sliced Original: 🌿 1 spring onion, finely sliced
• 🌾 1 tsp toasted sesame seeds sesame Original: 🌾 1 tsp toasted sesame seeds

Preparation

• Prep eggplant: Score the cut sides in a crosshatch (not through the skin). Sprinkle with ½ tsp salt; rest 10 min, then pat dry.
• Roast: Brush cut sides lightly with oil. Place cut-side down on a parchment tray and roast at 200°C for 15–18 min, until tender.
• Miso glaze: In a small pan, whisk miso, sugar, mirin, sake, and a splash of water. Warm over low heat 2–3 min until smooth and glossy (add water to a spreadable thickness).
• Glaze & broil: Flip eggplants cut-side up, spread glaze generously. Return under a hot broiler/grill for 2–3 min until bubbling and lightly caramelized.
• Finish: Sprinkle with sesame and spring onion. Serve hot or warm.

Total Time

Nutritional Value

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