Eggplant With Miso Sauce Recipe
Eggplant drizzled with Sweet Miso Sauce
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Ingredients
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Vegetables
Sauce
Garnish (optional)
Method
Preparation
- 1
Prepare the Eggplant
Wash the eggplants thoroughly under running water. Cut them in half lengthwise and then score the flesh in a crisscross pattern without cutting through the skin. This helps the eggplant absorb the sauce better.
Miso Sauce
- 2
Make the Miso Sauce
In a small bowl, combine the miso paste, sugar, water, soy sauce, sesame oil, and rice vinegar. Whisk until smooth and well combined. Set aside.
Cooking
- 3
Cook the Eggplant
In a large skillet, heat a tablespoon of oil over medium heat. Place the eggplant halves cut side down and cook for about 5-7 minutes until they are golden brown. Flip them over and pour the miso sauce evenly over the cut sides. Cover the skillet and cook for an additional 5-7 minutes until the eggplants are tender and the sauce is bubbly.
Serving
- 4
Serve the Dish
Once cooked, transfer the eggplants to a serving plate. Drizzle any remaining sauce from the skillet over the eggplants. If desired, sprinkle with sesame seeds and chopped green onions for garnish.
