Broiling the eggplant after coating it with miso turns it crispy and creamy all at the same time.
Prep.
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Ingredients
For 6 Serving(s)
miso-glazed-eggplant
- 6 T miso
- 3 T rice vinegar
- 1 1/2 T water
- 3 3/4 t sugar
- 1 T ginger
- 2 T vegetable oil
- 6 eggplant
- 2 scallions
Miso Glazed Eggplant Directions
- 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.