Whenever I go to a Japanese restaurant I cannot leave without ordering miso eggplant. My brother Victor and I always used to order it together when we both lived in London (if you hadn’t guessed I recently moved to New York in the last two years), but seeing as I don’t have him to eat it with me I’ve taken to pigging out on it alone.
I decided to try it out a few days ago and I’m so happy I did. Miso eggplant seemed to me like one of those taunting difficult dishes that I would NEVER be able to figure out despite many attempts but to my joy I was very wrong. It was pretty easy to make and I’ve even made extra sauce to keep in fridge so that miso eggplant can become a staple on my dinner table.
You will need
- You will need:
- 2 tablespoons mirin
- 2 tablespoons sake
- 1/4 cup white miso
- 1 tablespoons sugar
- 1/2 teaspoon sesame oil
- 4 eggplants, stemmed, split in half lengthwise
- vegetable oil, as needed to coat eggplant
- 2 teasoons toasted sesame seeds, for garnish
- sliced scallions, for garnish
- Start by preheating your broiler to high.
- Score the eggplants and then cover the eggplant halves with the oil. You can now put the eggplant in the oven for about 10 minutes each side until they are soft.
- Combine the mirin, sake, miso, sugar, and sesame oil in a small bowl and mix until well-combined and then set aside. At this point you can make extra and leave it in a container in your fridge for up to two weeks just like I did.
- When the eggplant is ready wait for it to cool a little then brush the miso glaze on the cut surface of the eggplant and place on a broiler pan, cut-side up.
- Broil until completely cooked and the glaze has caramelized, about 4– 5 minutes.
- Don't forget to garnish them with scallions and sesame seeds. This recipe will serve 6 people.