Miso Glazed Eggplant

Miso Glazed Eggplant

Referenced from pickledplum.

Ingredients:

2 small to medium eggplants

0.2 cup miso paste

2 tablespoons of mirin

1 tablespoon of sugar

1 tablespoon of sake

Sesame seeds (optional)

Spring onion (optional)

Instructions:

1) Add the miso, sake, mirin and sugar into a small bowl. Mix it well until it is smooth.

2) Pre-heat the oven to 230 degrees Celcium at grill.

3) Cut each eggplant to half lengthwise. Score the flesh in a criss-cross pattern.

4) Coat a pan with oil at high heat, then place the eggplants in, skin side down. It should take a few minutes for the skin to turn brown.

5) Flip the eggplants over and cover the pan for around 3 to 4 minutes. 

6) Flip the eggplants back (skin-side down) and add the miso mixture evenly on the eggplants.

7) Place the pan (if it is oven-proof) into an oven and grill it for 4 minutes.

8) Add some sesame seeds and spring onion, and serve.