Miso-Glazed Eggplant (Nasu Miso)
Photo: Annabelle Breakey; Styling: Randy Mon
Time: 20 minutes. Serve this as a side dish, or try it with rice for a light vegetarian meal.
How to Make It
Step 1
1
Preheat broiler with a rack 4 in. from heat source. Heat oil in an ovenproof frying pan over high heat. Add eggplant, flesh side down, and cook until flesh starts to brown and soften, about 4 minutes.
Step 2
2
In a small bowl, combine miso, sugar, sake, and chile flakes. Turn eggplant flesh side up and brush mixture over it. Broil eggplant in pan until glaze starts to brown, about 3 minutes. Sprinkle with cilantro and sesame seeds.
Step 3
3
*Look for miso, a fermented soybean paste, in the refrigerator aisle of your produce section.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
3 tablespoons vegetable oil
4 Japanese eggplant (about 1 1/2 lbs. total), cut in half lengthwise and flesh scored 1/4 in. deep
1/3 cup yellow or red miso*
2 tablespoons packed light brown sugar
2 tablespoons sake or white wine
1/4 teaspoon red chile flakes
1/4 cup cilantro leaves
1 teaspoon toasted sesame seeds
Directions
Step 1
1
Preheat broiler with a rack 4 in. from heat source. Heat oil in an ovenproof frying pan over high heat. Add eggplant, flesh side down, and cook until flesh starts to brown and soften, about 4 minutes.
Step 2
2
In a small bowl, combine miso, sugar, sake, and chile flakes. Turn eggplant flesh side up and brush mixture over it. Broil eggplant in pan until glaze starts to brown, about 3 minutes. Sprinkle with cilantro and sesame seeds.
Step 3
3
*Look for miso, a fermented soybean paste, in the refrigerator aisle of your produce section.
Step 4
4
Note: Nutritional analysis is per serving.
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