Miso-Glazed Eggplant
25 min
total
4
people
380
calories per serving
Ingredients
4 people
- 4 pcEggplant (aubergine) (halved)
- 6 tbspMiso (paste)
- 4 tbspmirin
- 2 tbspSake or rice alcohol
- 2 tbspWhite sugar
- 6 tbspSunflower oil
- 2 tspsesame seeds (for garnish)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
Method
Meltingly soft flesh that yields under the teeth, glazed with a thick, glossy sauce. The deep aroma of toasted miso and the sweet scent of mirin dominate the dish.
- 1
Cut the eggplants in half lengthwise. Score the flesh in a diamond pattern with the tip of a knife, reaching the skin without piercing it.
- 2
Heat the sunflower oil. Place the eggplants flesh-side down. Brown until the flesh is golden and soft to the touch.
- 3
In a bowl, mix the miso, mirin, sake, and white sugar until you get a smooth and homogeneous paste.
- 4
Flip the eggplants. Spread the sauce generously over the flesh. Cover and cook over low heat until the sauce bubbles and perfectly coats the vegetable.
Frequently asked questions
How do you get this dish right?
- Eggplant is a sponge: don't be shy with the oil to achieve that melting texture.
- The scoring should be tight so the sauce penetrates to the heart of the vegetable.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat gently in a pan to maintain the shine.
4.2
6 reviews
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