Baked and grilled in the oven, this Miso-Glazed Eggplant is easily the dream dish of any eggplant lover! The eggplant pieces are nicely caramelized on the edges yet so creamy in the middle. It’s a satisfying, tasty dish that you can make in 30 minutes.
INGREDIENTS
For the Sweet Miso Glaze
3 tablespoons miso
1 tablespoon sugar
1 tablespoon mirin
½ tablespoon sake or more, if your miso is chunky
For the Eggplant
3 Japanese eggplants (518 g)
1 tablespoon toasted sesame oil
For the Garnish
1 spring onions cut into thic rounds
2 teaspoons toasted white sesame seeds
METHOD
Preheat the oven to 220ºC.
Set the oven rack in the center of the oven about 18 cm away from the heating element.
In a small bowl, combine the miso, and sugar. Mix well until the sugar is dissolved. Add the mirin and gradually add the sake to your preferred consistency (some miso might be chunkier than others). Mix well and set aside.
Cut off the stems of eggplants and cut them in half lengthwise from the stem to the tip, creating boat-like halves. If your eggplants are long, you can cut them in half crosswise.
With the knife, score the eggplant flesh diagonally in one direction and then the other, about ⅛ inch (3 mm) deep and ⅛ inch (3 mm) wide, in a crisscross pattern on the open surface. This crisscross scoring helps cook the eggplants faster and improves the presentation.
Soak the eggplants in water for 10 minutes to remove the astringency. Blot the eggplants with paper towels and place them on a baking sheet lined with parchment paper. Brush the eggplant flesh with the toasted sesame oil. Turn the eggplants over so they are cut side down on the baking sheet. Bake the eggplants for 15 minutes.
After 15 minutes, check that the eggplant skin is beginning to shrivel and the flesh is soft. Remove the baking sheet from the oven. Now, change the oven setting to the grill.
Carefully turn the eggplants over and brush them with enough sweet miso glaze to coat the surface completely. Depending on the size of your eggplants, you may have glaze leftover.
Place the eggplants under the grill and grill for 3–5 minutes, or until the glaze begins to bubble, then remove from the grill
Sprinkle the baked eggplants with the white sesame seeds, sliced green onions. Serve immediately.
Original Recipe justonecookbook
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