Miso-Glazed Eggplant

Tender flesh that can be eaten with a spoon under a shiny brown glaze. The smell of toasted miso and caramelized mirin evokes Japanese izakayas.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 381
• Protein: 6 g
• Carbs: 25 g
• Fat: 26 g

Ingredients

• 4 piece Eggplant (aubergine) ( halved )
• 6 tbsp Sunflower oil
• 6 tbsp Miso
• 4 tbsp mirin
• 2 tbsp Sake or rice alcohol
• 2 tbsp White sugar
• 2 tsp Sesame seed
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )

Instructions

1. Eggplant preparation

   Cut eggplants in half lengthwise. Score the flesh in a diamond pattern with a knife tip without piercing the skin so heat and sauce penetrate the center.

2. Searing and cooking

   Heat oil in a pan. Sear eggplants flesh-side down until well colored. Flip and cook over medium heat until the flesh is soft to the touch.

3. Glaze reduction

   In a small saucepan, mix miso, mirin, sake, and sugar. Heat gently while stirring. The sauce should thicken and coat the back of a spoon.

4. Glazing and broiling

   Spread the glaze generously over the eggplant flesh. Broil for 2 minutes. It should bubble and caramelize without burning. Sprinkle with sesame and sliced onion.

Chef's tips

• Don't skip the scoring; it's what allows the eggplant to cook through without becoming spongy.
• If the glaze is too thick, add a drop of water to thin it out.

Storage

Keeps for 2 days in the fridge. Reheat gently in the oven to maintain texture.