Eggplant with miso glaze
1½ pound(s), Asian variety (about 4 eggplants)
Dark sesame oil
⅓ fl oz, (2 tsp)
1 Tbsp, or yellow miso
1 tsp, granulated
2 medium, thinly sliced (for garnish)
1 Tbsp, chopped (for garnish)
- Preheat oven to 425°F. Line a nonstick broiler pan with foil. Meanwhile, cut off eggplant stems and halve eggplants lengthwise. Brush about 1/2 tsp oil on the cut side of each eggplant half. Arrange eggplant halves, cut side down, on broiler pan. Bake until just tender when pierced with a knife, about 15 minutes.
- Remove broiler pan with eggplants from oven. Using a metal spatula, flip eggplants over, and return them to the pan, cut side up; set aside.
- Adjust an oven rack to about 4 inches from heating element. Preheat the broiler. Meanwhile, combine mirin, sherry, and water in a small saucepan; bring to a boil over high heat. Remove from heat; stir in miso and sugar. Brush about 1/2 tsp glaze on each eggplant half. Broil just until eggplants are golden and glaze begins to bubble, about 1 to 3 minutes, or until desired golden brown color is reached. Serve garnished with scallion and cilantro.
- Serving size: 2 eggplant halves