Miso Glazed Eggplant

🛒 Ingredients

• Eggplant 150 g · 37 kcal
• White Miso Paste 20 g · 40 kcal
• Mirin (Sweet Cooking Rice Wine) 16 g · 30 kcal
• Sake (Japanese Rice Wine) 15 g · 20 kcal
• Granulated Sugar 5 g · 20 kcal
• Sesame Oil 10 g · 90 kcal
• Toasted Sesame Seeds 2 g · 12 kcal
• Green Onions (Scallions) 5 g · 2 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Slice the eggplant lengthwise, score the flesh in a crosshatch pattern without cutting through the skin, and lightly sprinkle with salt; let sit for 10-15 minutes, then pat dry with paper towels.
2. In a small bowl, whisk together the white miso paste, mirin, sake, granulated sugar, and 5ml of sesame oil to create the glaze.
3. Lightly brush the cut sides of the eggplant with the remaining 5ml of sesame oil, then place them cut-side down on a baking sheet lined with parchment paper.
4. Roast the eggplant for 15-20 minutes, or until tender. Remove from oven and flip the eggplant halves so the scored side is facing up.
5. Brush a generous layer of the miso glaze over the scored surface of each eggplant half. Return to the oven and broil for 3-5 minutes, or until the glaze is bubbly and caramelized.
6. Serve immediately, garnished with toasted sesame seeds and thinly sliced green onions.