Miso-Glazed Eggplant
Ingredients
- 4 pcEggplant (aubergine) (halved)
- 4 tbspSunflower oil
- 6 tbspmiso paste
- 4 tbspWhite sugar
- 2 tbspmirin
- 2 tbspSake or rice alcohol
- 2 tspsesame seeds (for garnish)
- 2 pcScallion or chives (finely sliced)
Method
Tender eggplant with a caramelized, glossy miso glaze. A perfect balance between the soft flesh and the deep umami flavor of the sauce.
- 1
Cut the eggplants in half lengthwise. Score the flesh with the tip of a knife making deep incisions in a diamond pattern, but be careful not to pierce the skin.
- 2
In a pan with sunflower oil, place the eggplants flesh-side down. Brown over medium heat until the flesh is soft and yields slightly under pressure.
- 3
Mix the miso paste, sugar, mirin, and sake in a bowl. Stir until you get a smooth, consistent texture that coats the back of a spoon.
- 4
Spread the miso mixture generously over the eggplant flesh. Place under the oven grill for a few minutes. The miso should bubble and caramelize without burning.
Frequently asked questions
How do you get this dish right?
- Scoring the flesh allows heat and sauce to penetrate to the core without the eggplant falling apart.
- If the miso sauce is too thick, thin it out with an extra drop of sake.
How long does this dish keep?
Eat immediately to maintain the texture contrast. Does not store well.
