Miso-Glazed Eggplant
, Serves 3 as a side dish
Scored Japanese eggplant roasted until soft, then broiled under a sweet miso glaze and topped with shiso and sesame.
| prepSet oven rack in center, about 7 in / 18 cm from the heating element | ||||||
| prepPreheat oven to 425°F / 220°C (convection: 400°F / 205°C) | ||||||
| prepLine a baking sheet with parchment paper | ||||||
| 3 Tbsp miso | Mix miso & sugar, stir in mirin & sake | Flip, coat with glaze | Broil 3–5 min until bubbling | Top with sesame, scallion & shiso | ||
| 1 Tbsp sugar | ||||||
| 15 ml mirin | ||||||
| 1/2 Tbsp sake (more if miso is chunky; water works) | ||||||
| 3 Japanese eggplants (518 g) | Trim, halve lengthwise, score, soak 10 min | Blot dry, brush with oil, cut side down | Bake 425°F / 220°C, 15 min | |||
| 1 Tbsp toasted sesame oil | ||||||
| 1 green onion/scallion (or 2 thin stalks) | Slice scallion, julienne shiso | |||||
| 5 shiso leaves (perilla/ooba) | ||||||
| 2 tsp toasted white sesame seeds | ||||||
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