Miso Eggplant

Do you ever crave eggplant? One of my friends back in the 90’s told me it had addictive properties (like nicotine, or something). I believed her. Less so now but I definitely crave it often. This recipe is a good alternative to the dips and addition to veggie stews.

It looks like a heap but it’s a damn good heap.

Miso Eggplant

Adapted from justonecookbook.com

  • 3-4 Japanese eggplant or 1 big one, sliced in half or quarters lengthwise
  • 1 TBSP sesame oil
  • 3 TBSP white miso
  • 1 TBSP sugar
  • 1 TBSP rice vinegar (mirin)
  • 1 TBSP water
  • White sesame seeds
  • Green onion, cut into 1/4” rounds
  • Shiso leaves, julienne

Preheat oven to 425 degrees.

Heat water. Mix with sugar, miso and vinegar. Set aside.

Cut meat side of sliced eggplant diagonally about of a third of the way to the skin. turn and cut again on the diagonal creating a cross cross pattern in the flesh. Be careful not to cut too far into the meat. This is so the flavors can get into the eggplant. Not to create little pieces.

Soak the eggplant in water for 10 mins. Then remove, give a little squeeze and dry with a paper towel.

Brush with sesame oil and place cut side down on a parchment lined baking sheet.

Bake for 15 mins.

Remove from oven and change oven to broil. Turn eggplant over and coat meat side with miso glaze.

Broil for 5-15 mins until golden brown.

Sprinkle with green onions, sesame seeds, shiso leaf and nori. Serve with rice and an egg or as a side dish. So delish!!

Made again so you can see it out of the oven with toppings added before it becomes a heap

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