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YIELD

4 servings

TYPE

Side Dish

TIME

30 minutes

LEVEL

Beginner

Here's What You'll Need

1

japanese eggplant, white miso paste, mirin, sesame oil, sake, brown sugar, salt, scallions, sesame seeds, cilantro, crushed peanuts

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Score the Eggplant

2

Preheat an oven to 425F. Cut the eggplant in half lengthwise, then use a paring knife to cut a cross hatch pattern into the flesh without cutting through the skin.

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Roast the Eggplant

3

Add olive oil to a large pan. Season the scored eggplant with salt, then place cut side down in the pan. Roast for 15-20 minutes, then use a very thin fish spatula to carefully flip the eggplant.

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Make the Miso Glaze

4

In a medium bowl, combine white miso paste, mirin or rice wine vinegar, sesame oil, sake, and brown sugar, then whisk well.

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Glaze the Eggplant

5

Pour or brush the miso glaze on top of each flipped eggplant (on the flesh side). Cook 5 minutes more.

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Garnish and Serve

6

Garnish the miso eggplant with scallions, cilantro, sesame seeds, and crushed or finely chopped peanuts. Serve immediately.

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