For an authentic Japanese experience these sweet sticky miso glazed eggplants taste fantastic on they’re own or accompanied with grilled chicken that can also be glazed with the miso sauce. Its a great simple recipe to have under your belt.
- X2 medium sized Italian or Japanese eggplants.
- ¼ cup white Miso paste (shiro)
- 2 tbsp Mirin (Japanese rice wine)
- 2 tbsp sake (optional)
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 tbsp toasted sesame seeds (black or white)
- 2-3 Asian spring onions
Pre heat the oven to 180 degrees.
Place the Mirin, sake, sugar and olive oil in a small saucepan on medium heat. Stir in the Miso until the consistency of the sauce is smooth and the sugar has dissolved. After 5-10 mins the sauce will become thicker, sticky and will have reduce a little, remove it from the heat.
Heat up a heavy based fry pan on medium heat.
Slice the eggplants in half resulting in x4 halves; keep the storks on to use as a little handle. Score the cut side into est 1cm wide squares, be careful not to cut down to deep. Brush on a little olive oil and place scored side down on the pre heat pan to brown and caramelise. Once the scored side is slightly cooked and is a nice golden brown colour (est 5-8mins) flip them over and cook the base for est 5-8 mins. Place them on a baking tray with the scored side facing up and brush on 2/3 of the miso glaze. Place in the oven and bake for 20-25mins depending on the eggplant size they might need less. If you’re using the Bianca variety they will need less cooking time.
Half way through the baking take them out of the oven and brush on a little more glaze. Once they are cooked in the middle and are starting to easily fall apart brush on the left over glaze.
Garnish with thinly sliced spring onions and toasted sesame seeds.