Miso-Glazed Eggplant
Ingredients
- 4 pcEggplant (aubergine) (halved)
- 6 tbspSunflower oil
- 6 tbspMiso
- 4 tbspmirin
- 2 tbspSake or rice alcohol
- 2 tbspWhite sugar
- 2 tspSesame seed
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat gently in the oven to maintain texture.
