Miso Eggplant

Updated at: Sun, 21 Jul 2024 13:37:45 GMT

Step 1

Preheat oven to 375 and line a baking sheet with foil

Step 2

Slice each eggplant in half lengthwise and use a paring knife to score the cut sides, making small crisscross pattern without cutting through the skin

Step 3

In a large nonstick skillet, heat oil over high heat. Add the eggplant skin side down. Cook for 2 to 3 minutes or until the skin turns golden brown

Step 4

Gently flip the eggplant, then lower the heat to medium. Cover skillet with a lid and cook for 4 to 5 minutes or until til the flesh is fork tender.

Step 5

Meanwhile in a small bowl, combine the miso paste, mirin, sugar, ginger, and white wine

Step 6

Place the eggplant skin side down on the prepared baking sheet. Use a pastry brush, coat the flesh with half the miso glaze. Place the sheet in the oven and bake for 3 to 5 minutes

Step 7

Remove the sheet from the oven and brush the eggplant with the remaining miso glaze. Preheat the oven to broil

Step 8

Return the sheet to the oven and broil for 2 to 3 minutes

0 liked

0 disliked