Misoyaki Roasted Eggplant Recipe
Kizame Wasabi | Toasted Sesame Aioli
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.
- 2
Make the Miso Marinade
In a small bowl, mix together the miso paste, mirin, soy sauce, sugar, and sesame oil until well combined.
- 3
Marinate the Eggplant
Brush the miso marinade generously over the scored flesh of the eggplant halves. Let them marinate for at least 15 minutes.
- 4
Roast the Eggplant
Place the marinated eggplant halves on a baking sheet, cut side up. Roast in the preheated oven for about 25-30 minutes, or until the eggplant is tender and caramelized.
- 5
Prepare the Toasted Sesame Aioli (optional)
In a bowl, mix 1/2 cup of mayonnaise with 2 tablespoons of toasted sesame seeds, 1 tablespoon of lemon juice, and salt to taste. Stir until smooth.
- 6
Serve
Once the eggplant is roasted, remove it from the oven and let it cool slightly. Garnish with kizame wasabi and serve with the toasted sesame aioli on the side.
