Misoyaki Roasted Eggplant Recipe
Kizame Wasabi | Toasted Sesame Aioli
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
- 2
Make the Miso Glaze
In a small bowl, mix the miso paste, soy sauce, mirin, and sesame oil until well combined.
- 3
Glaze the Eggplant
Brush the miso glaze generously over the scored flesh of the eggplant halves.
- 4
Roast the Eggplant
Place the eggplant halves on a baking sheet, cut side up, and roast in the preheated oven for 25-30 minutes, or until the flesh is tender and slightly caramelized.
- 5
Prepare the Toasted Sesame Aioli
In a small bowl, combine mayonnaise, toasted sesame seeds, and kizame wasabi. Mix well until smooth.
- 6
Serve
Remove the eggplant from the oven, let cool slightly, and serve with the toasted sesame aioli on the side.
