Quick & Easy Miso Eggplant Recipe
quick & easy miso eggplant
serves 4
ingredients
- 3 tbsp sake
- 3 tbsp sugar
- 2 tbsp mirin
- 1 tsp fresh lime juice
- 4 tbsp white miso paste
- 4 Japanese eggplants
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
directions
- Preheat broiler to high heat. Line a baking sheet with aluminium foil and coat with non-stick cooking spray.
- For the miso glaze, in a small saucepan, combine sake, sugar, mirin and lime juice. Bring to a gentle boil over medium heat. Whisk for 2 minutes to dissolve sugar. Reduce heat to low and whisk in miso paste. Continue cooking 2 minutes, stirring often. Remove from heat and set aside.
- For the eggplants, slice each one in half lengthwise, leaving stems on. Using the tip of a sharp knife cut a crisscross pattern into the flesh of each eggplant piece. Brush the cut side with vegetable oil and place cut side down on prepared baking sheet. Broil 3 minutes, flip pieces over and cook another 3-4 minutes. Remove from oven and spread miso mixture thickly onto each eggplant and sprinkle with sesame seeds. Place back under broiler for 1-2 minutes, until glaze is bubbly watch carefully so they don't burn.
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HEALTHY, QUICKEASY, SALADSSIDEDISHES, VEGETARIANJulie Albertmiso, eggplant, vegetarian recipes, easy vegetable recipes, japanese