Miso Baked Eggplant
Go with this simple side dish that kids (adults too!) will surely love. The Miso Baked Eggplant with togarashi spice will definitely put a boring eggplant recipe to exquisite!
- 5 small Japanese eggplants, tops trimmed and cut in half lengthwise
- Sesame oil for brushing
- 1/2 cup white miso
- 2 tablespoons sugar
- 1 tablespoon mirin
- 1 tablespoon rice wine vinegar
- Zest of 1/2 a lemon
- Juice of 1/2 a lemon
- Chopped cilantro, for garnish
- Toasted sesame seeds, for garnish
Togarashi, for garnish
- Preheat oven to 400 degrees. In the meantime, score the cut side of the eggplant with deep cross-cross cuts (see picture above). Brush the eggplant pieces entirely with sesame oil, skin side and all.
- Place eggplant on a rimmed baking sheet and bake until cooked through, about 30 minutes.
- In the meantime, in a small saucepan set over medium low heat, whisk together miso, sugar, mirin, vinegar, zest and lemon juice. Heat through until the mixture just begins to bubble. Be very careful not to let the mixture boil.
- 4. Remove eggplant from oven and switch to broil. Brush the scored side of the eggplant well with miso mixture and broil for about 4-6 minutes, until the miso glaze caramelizes. Be careful: it will burn quickly. Remove eggplant from broiler and allow to cool for a few minutes before serving. Garnish with fresh chopped cilantro, sesame seeds and togarashi. Serve warm.
Click here to buy Togarashi Spice, and other herbs and spices
Source: One Hungry Mama
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