Miso Glazed Japanese Eggplant
Make miso glaze
- Whisk miso, sugar, sake, & mirin in pan over low heat.
Heat until mixture becomes thick and liquidy, about 7-10 min.
Cut eggplants in half lengthwise. Then score eggplant & create a crosshatch.
Heat oil in pan over medium heat.
Add eggplant face down then cover with lid & cook for 3-4 minutes.
Flip over, then cover & cook for another 3-4 minutes.
Transfer eggplant to a baking sheet cut side up then add miso to each slice.
Broil for 2 min to caramelize the sauce then top with sesame seeds & scallions.
About the Authors
We're Alec & Kat, the authors behind The Heirloom Pantry. We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.
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