Misoyaki Roasted Eggplant Recipe
Kizame Wasabi | Toasted Sesame Aioli
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Ingredients
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Eggplant
Toasted Sesame Aioli
Kizame Wasabi
Method
Preparation of Eggplant
Roasting the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. Sprinkle with salt and let them sit for 20 minutes to draw out moisture.
Miso Marinade
In a bowl, mix together the miso paste, mirin, soy sauce, sesame oil, brown sugar, and salt until well combined. Pat the eggplants dry and brush the miso mixture generously over the cut sides.
Roasting
Place the eggplants cut-side up on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until the eggplants are tender and caramelized.
Toasted Sesame Aioli
Making the Aioli
In a bowl, whisk together mayonnaise, toasted sesame oil, minced garlic, lemon juice, and salt until smooth and well combined. Set aside.
Kizame Wasabi
Preparing Wasabi
Mix the wasabi paste with water in a small bowl until smooth. Allow it to sit for a few minutes to develop flavor.
