Description
Learn how to make delicious miso glazed eggplants with this easy recipe. Perfect for a flavorful and satisfying vegetarian meal. Click to cook now!
Ingredients
- 3 tbsp miso (45 ml)
- 1 tbsp (15 ml) sugar
- 1 tbsp (15 ml) mirin
- 1/2 tbsp (8 ml) sake (or more, if your miso is chunky; you can use water)
- 3 Japanese eggplants (1.2 lb, 518 g)
- 1 tbsp (15 ml) toasted sesame oil
- 1 green onion/scallion (or 2 thin stalks)
- 5 shiso leaves (perilla/ooba) (find it at a Japanese market; no similar substitute)
- 2 tsp (10 ml) toasted white sesame seeds
Instructions
- Collect all necessary components. Position the oven rack in the middle, approximately 7 inches (18 cm) from the heat source. Heat the oven to 425°F (220°C), reducing by 25°F (15°C) if using a fan-assisted oven.
- In a small bowl, blend together miso and sugar, ensuring the sugar is fully dissolved.
- Incorporate mirin and sake, stirring thoroughly. Adjust with more sake if needed to achieve your desired consistency, as miso texture varies. Set this mixture aside.
- Remove the stems and calyxes from the eggplants. Slice them lengthwise from top to bottom, creating long halves. If they’re particularly long, you may also cut them crosswise to shorten them.
- Make diagonal shallow cuts on the flat side of the eggplants, about ⅛ inch (3 mm) deep, forming a crisscross pattern. This not only improves appearance but also speeds up cooking and enhances flavor absorption.
- Immerse them in water for 10 minutes to reduce bitterness, then dry with paper towels or a clean cloth. Arrange them on a parchment-covered baking tray.
- Apply sesame oil to the cut surfaces. Place them face down on the tray.
- Cook the eggplants in the oven at 425°F (220°C) for 15 minutes.
- While waiting, slice the green onion into thin circles and roll shiso leaves into a cylinder, cutting them into thin strips.
- After 15 minutes, ensure the eggplant flesh is tender and the skin is slightly wrinkled. Take the tray out of the oven and set the broiler to preheat. Keep the rack in the central position, about 7 inches (18 cm) from the heat.
- Gently flip the eggplants so the cut sides face up and cover the surface with a coat of the sweet miso mixture. Make sure the surface is completely covered. You might not need all of the glaze; leftovers can be frozen for future use or enjoyed as a vegetable dip.
- Place the eggplants under the broiler until the glaze bubbles and starts to caramelize, for about 3–5 minutes. Remove them once done.
- Finish by sprinkling the eggplants with sesame seeds, sliced green onions, and shiso strips. Optionally, serve with a touch of yuzu kosho for a spicy kick. Enjoy immediately.
- Leftovers can be stored in an airtight container in the fridge for up to three days. The remaining glaze can be refrigerated for seven days or frozen for a month.
Notes
- Soak eggplants in water before cooking to reduce bitterness and enhance flavor.
- Check eggplant tenderness before removing from oven for perfectly cooked results.
- Adjust sake in miso mixture based on miso texture for desired consistency; freeze leftover glaze for future use.
