Miso-Glazed Japanese Eggplant

• 4.0 pieces Japanese eggplants
• 60.0 g White miso paste
• 30.0 ml Mirin
• 30.0 ml Sake
• 20.0 ml Raw honey
• 30.0 ml Sesame oil
• 15.0 g Sesame seeds
• 4.0 stalks Scallions

Instructions

1. 1

   Halve eggplants lengthwise, score flesh in crosshatch pattern.

2. 2

   Brush with sesame oil, roast cut-side down at 200°C for 15 minutes.

   ⏱ 15 minutes

3. 3

   Whisk miso, mirin, sake, and honey for glaze.

4. 4

   Flip eggplants, brush generously with miso glaze.

5. 5

   Broil until caramelized and bubbly, about 5 minutes.

   ⏱ 5 minutes

6. 6

   Garnish with sesame seeds and sliced scallions.

Nutrition Facts