Recipe by Stephanie Kuo, Operations Director
Ingredients
- 4 small eggplant, like Japanese or Chinese eggplant
- 4 tbsp vegetable, avocado, or other neutral oil
- ½ cup white or red miso paste
- 4 tbsp mirin
- 2 tbsp granulated sugar
- 2 tbsp sake, Chinese cooking wine, or cooking sherry
- Green onion, thinly sliced, for garnish
- Sesame seeds, for garnish (optional)
Instructions
Set your oven to broil on high.
Cut the eggplant in half lengthwise, and score the inside in small squares/crosshatch with a paring knife. Don’t cut through the skin.
Heat the oil in a pan over high heat. Place the eggplant in the oil, skin side down. Cook for a few minutes until the skin is brown. Flip over and cover with a lid. Cook until the eggplant is cooked through and the cut side is golden brown, about 3–4 minutes. Remove the eggplant and place skin side down on a foil-lined baking sheet. Set aside.
Meanwhile, make the miso glaze. In a bowl, whisk together the miso paste, mirin, sugar, and sake until the miso paste is not lumpy and ingredients are well mixed. Brush the glaze evenly on top of each eggplant until the surface is coated.
Broil the glazed eggplant for about 4 minutes, watching carefully to not burn the miso mix. It should be bubbling and have a few dark spots, but not turn black.
Garnish with green onion and sesame seeds (optional), and serve.