Miso Glazed Eggplant Recipe
Served with sesame and scallions.
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Ingredients
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Eggplant Preparation
Miso Glaze
Garnish
Method
Eggplant Preparation
Prepare the Eggplant
Slice the eggplants in half lengthwise. Sprinkle salt over the cut surfaces and let them sit for 20 minutes. This will help draw out excess moisture and bitterness.
Rinse and Dry
After 20 minutes, rinse the eggplants under cold water to remove the salt. Pat them dry with paper towels.
Miso Glaze
Make the Miso Glaze
In a small bowl, combine the white miso paste, mirin, soy sauce, sesame oil, and honey (or agave syrup). Whisk until smooth and well combined.
Cooking and Serving
Cook the Eggplant
Preheat your oven to 400°F (200°C). Place the eggplants cut side up on a baking sheet lined with parchment paper. Brush the miso glaze generously over the cut sides of the eggplants.
Bake the Eggplant
Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and caramelized. You can broil for an additional 2-3 minutes for extra browning.
Prepare Garnish
While the eggplant is baking, toast the sesame seeds in a dry skillet over medium heat until golden brown (about 3-5 minutes). Chop the scallions finely.
Serve
Once the eggplants are done, remove them from the oven. Sprinkle the toasted sesame seeds and chopped scallions over the top. Serve warm as a side dish or main dish.