Misoyaki Roasted Japanese Eggplant Recipe
Kizami Wasabi | Toasted Sesame Aioli | Crispy Garlic
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Ingredients
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For the Misoyaki Eggplant
For the Toasted Sesame Aioli
For the Crispy Garlic
For Garnish
Method
For the Misoyaki Eggplant
- 1
Prepare the Marinade
In a bowl, mix together miso paste, mirin, soy sauce, sugar, and sesame oil until smooth.
- 2
Prepare the Eggplant
Slice the Japanese eggplants in half lengthwise and score the flesh with a knife to help the marinade penetrate.
- 3
Marinate
Brush the miso marinade generously over the cut sides of the eggplants and let them marinate for at least 30 minutes.
- 4
Roast the Eggplant
Preheat your oven to 400°F (200°C). Place the marinated eggplants cut side up on a baking sheet and roast for 20-25 minutes or until tender and caramelized.
For the Toasted Sesame Aioli
- 5
Mix the Aioli
In a bowl, combine mayonnaise, toasted sesame oil, rice vinegar, minced garlic, and salt. Mix well until smooth.
For the Crispy Garlic
- 6
Fry the Garlic
In a small saucepan, heat vegetable oil over medium heat. Add the sliced garlic and fry until golden brown and crispy. Remove and drain on paper towels.
To Serve
- 7
Plate the Dish
Serve the roasted eggplants drizzled with toasted sesame aioli, topped with crispy garlic, kizami wasabi, and a sprinkle of toasted sesame seeds.
