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Monday, October 28, 2019

Glazed eggplant with miso

I am on a mood for all things Japanese and this super easy dish is nothing short of genius. Eggplant is not my favorite thing even with cheese grilled on it, but this with a magic potion of white miso, mirin and sesame oil is something.

10 mini eggplants
2 tbsp of white miso
1/4 cup of sesame oil
1/4 cup of mirin
1 tbsp of sugar
White and black sesame seeds, 1/8 cup each

Mix miso, sesame oil, mirin,sugar and seeds. Set aside.
Halve and score the eggplants.
Place them face down and microwave for 3 minutes.
Use a pair of tongs and right the eggplants.
Spoon the miso mixture onto the scored surface of the eggplant.
Bake in a cold oven at 180C for 45 minutes.
Garnish with spring onions or furikake (opt)
Pairs well with white rice.

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