Ginger Miso Eggplant

One of the only ways I like my eggplant.

Recipe from https://www.bonappetit.com/recipe/ginger-miso-glazed-eggplant

Prep Time: 10 min

Serving: 6

Ingredients:

  • 6 Japanese eggplants (1 1/2 lb. total), cut on a diagonal into 1-inch-thick slices

  • 1 tablespoon grapeseed or vegetable oil

  • 1/3 cup white miso (fermented soybean paste)

  • 4 teaspoons finely grated peeled ginger

  • 2 teaspoons toasted sesame oil

  • 1 teaspoon reduced-sodium soy sauce

  • 1 teaspoon distilled white vinegar

  • 1/4 teaspoon freshly ground black pepper

  • 3 teaspoons sesame seeds, divided

  • 3 tablespoons thinly sliced scallions, divided

Method:

  1. Preheat oven to 425°. Brush both sides of eggplant slices with oil and place on a parchment paper-lined baking sheet. Roast eggplant, flipping once, until very tender, about 20 minutes. Remove from oven. Arrange a rack in upper third of oven and heat to broil.

  2. Meanwhile, whisk white miso and next 5 ingredients with 1 Tbsp. water in a small bowl. Stir in 1 1/2 tsp. sesame seeds and 2 Tbsp. scallions. Smear top of eggplant slices with miso sauce. Broil until golden and charred in places, 4–5 minutes. Remove from oven and sprinkle with remaining 1 1/2 tsp. sesame seeds and 1 Tbsp. scallions.

My favorite that i haven’t had or made in a long time. It is super easy to make and tastes amazing. Just make sure when you are broiling to keep a close eye on the eggplants, i didn’t burn them but my parchment paper was a bit torched. Something about the sweetness and savoriness of the miso combined with the softness of the eggplant. it is really that good. I had served it with rice, some dry aged steak with ginger soy sauce glaze and stir fried mushrooms. I would have the eggplant and the whole meal again in a heartbeat.

cooking, japaneseJackie Wongmiso, eggplantComment