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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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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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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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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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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6
Garnish the miso eggplant with scallions, cilantro, sesame seeds, and crushed or finely chopped peanuts. Serve immediately.
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