MISO GLAZED EGGPLANT

RECIPE Creamy roasted eggplant glazed in a blanket of sweet and savory dengaku miso. Creamy roasted eggplant glazed in a blanket of sweet and savory dengaku miso.

INGREDIENTS

- 3 tablespoons mirin - 2 tablespoons miso (I used a 50:50 mix of hatcho and yellow) - 1 tablespoon granulated sugar - 1 tablespoon vegetable oil - 1 large eggplant - 1 teaspoon toasted sesame seeds - 1 scallion (chopped) FULL RECIPE >>

CUT EGGPLANT

01 Cut the eggplant in half and score the perimeter of the eggplant 1/2-inch deep near the skin. FULL RECIPE >>

SCORE FLESH

02 Score the fleshy party of the eggplant in a cross-hatch pattern. FULL RECIPE >>

OIL CUT SURFACE

03 Rub the oil into the cut surfaces of the eggplant. FULL RECIPE >>

ROAST

04 Place on baking sheet and roast at 500 F (260 C) until golden brown and tender (about 15-20 minutes.) FULL RECIPE >>

MAKE DENGAKU SAUCE

05 Whisk the miso, mirin and sugar together until smooth and free of lumps. FULL RECIPE >>

GLAZE EGGPLANT

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GARNISH

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VIDEO >> FULL RECIPE >>