miso glazed eggplant
Miso Glazed Eggplant
adapted from fatfreevegan
1 tablespoons mirin
1 tablespoons sake
2 tablespoons shiro miso
1 tablespoons sugar
2 Japanese eggplants, cut in half lengthwise
1/2 teaspoon sesame oil
toasted sesame seeds, for garnish
sliced green onions, for garnish
Best with Japanese eggplant but I used small rounder eggplants.
Place the mirin and sake in a small saucepan and bring to a simmer over medium heat. Simmer for about 2 minutes. Add the miso and stir until smooth. Stir in the sugar, reduce the heat to very low stirring occasionally.
Brush the cut sides of the eggplants with the sesame oil. Put the eggplants cut-side down on a baking sheet and place under the broiler of your oven for about 3 minutes, checking often to make sure that they do not burn. Turn them over, and cook for another 3 minutes or until the tops are a light to medium brown. Do not burn! (If your eggplant still isn’t tender all the way through, turn the broil function to bake at 375˚ for a few more minutes.) When the eggplants are tender, top each one with the miso sauce and put them back under the broiler until the sauce bubbles up, for about a minute. Sprinkle with sesame seeds and green onions. Enjoy hot!