This is the easiest recipe around for miso glazed Japanese eggplant. You only need about 5 ingredients (more if you want to go a little crazy with the garnish) and 20 minutes. Similar to the eggplant nasu dengaku you can find at Nobu, it's delicious as a vegetarian meal with steamed rice, or as a side to teriyaki steak or salmon.
4 Japanese eggplants
4 Tbs white miso paste
2 Tbs sugar
2 Tbs mirin
2 Tbs sake (optional - if not using sake, increase mirin to 4 Tbs)
vegetable, peanut or canola oil
optional garnishes: sesame seeds, cilantro, scallions, cilantro, lime wedges, pickled ginger
1. Combine miso, sugar, sake if using and mirin in a small saucepan, whisking to combine. Bring to a simmer over medium heat and cook, stirring frequently until sugar is dissolved and color begins to darken, about 5 minues. Remove from heat.
2. Slice 4 Japanese eggplants in half lengthwise and score with a pairing knife in a cross hatch pattern.
2. Slice 4 Japanese eggplants in half lengthwise and score with a pairing knife in a cross hatch pattern.
3. Heat oven to broil. In a large skillet, heat 1/2 inch of oil until a piece of eggplant placed in it will start sizzling immediately. Working in batches, place eggplant in pan, skin side up, and fry 1 minute or until golden. Turn and fry 30 seconds more. Transfer eggplants to baking sheet lined with paper towels.
4. Put eggplants, skin side down, on an unlined baking sheet. Spread each half with 1 Tbs miso sauce. Broil until miso begins to darken and caramelize, 1-5 minutes, depending on the strength of your broiler. Keep an eye on them as they can go from perfect to burned rather quickly. A little char is good, but you don't want them black.
5. Eat as is or garnish with any of the optional garnishes.
(Serves 2-4 depending on if it's a main course or side.)
Comments