Miso Glazed Eggplant
Yield
6 Servings
Prep time
30 mins
Courses
Side dishes | Vegetables
Cuisine
Asian
Special Diets
Vegan | Vegetarian
Source

Adapted from www.epicurious.com.

Ingredients

6 Tmiso (preferably white)
3 Trice vinegar
1 1⁄2 Twater
3 3⁄4 tsugar
1 Tginger (fresh, finely grated)
2 Tvegetable oil
6 eggplants (slender, about 8" long)
2 scallions (trimmed, finely chopped)

Instructions

Preheat the broiler.

In a small bowl, whisk together the miso, rice vinegar, water, sugar, and ginger until the sugar has dissolved.

Lightly grease a baking sheet, and arrange the eggplant on it cut side up. Brush the eggplant tops with vegetable oil. Broil the eggplant 4-6 inches from the heat source for 4-5 minutes, until it turns pale golden and begins to soften. Remove pan from broiler and generously brush with the miso mixture. Broil for 2 more minutes, then brush the eggplant with miso again, and broil for 2 more minutes. Brush the eggplant with the miso again, and rotate the baking sheet 180˚, and broil again for 2-3 minutes until the eggplant is tender and golden-brown.

Serve immediately, sprinkled with the chopped scallions.

Adapted from www.epicurious.com.