Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 4
AuthorScott Lorenz, Scotts Valley, CA,
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.

Miso-Glazed Eggplant (Nasu Miso)