Follow these steps for perfect results
Eggplant
sliced
Vegetable Oil
White Sesame Seeds
toasted and ground
Sweet Miso
Sugar
Mirin
Prepare Eggplant: Cut off the stems and tops of the eggplants.
Cut the eggplants in halves if Japanese-sized, or crosswise in 1.5 cm thick slices if American-sized.
Score the skin of the eggplant if using extra big pieces.
Sauté Eggplant: Heat oil in a pan.
Sauté eggplants on both sides until browned and soft.
Arrange the eggplant slices with skin side down on a platter.
Cool Eggplant: Let the cooked eggplant cool.
Prepare Sesame Seeds: Toast and grind the sesame seeds to a smooth texture.
Make Miso Sauce: Add the sweet miso, sugar, and mirin to the ground sesame seeds.
Stir the miso mixture until well combined.
Glaze Eggplant: Spread the miso mixture evenly over each of the eggplant slices.
Grill (Optional): For a caramelized finish, place the glazed eggplant under a griller for a few minutes until heated and slightly caramelized. Alternatively, serve at room temperature.
Expert advice for the best results
For a deeper flavor, marinate the eggplant in the miso mixture for at least 30 minutes before cooking.
Garnish with chopped scallions or a sprinkle of chili flakes for added visual appeal and flavor.
Everything you need to know before you start
5 minutes
The miso glaze can be prepared ahead of time.
Arrange eggplant slices attractively on a serving plate.
Serve as a side dish with grilled fish or meat.
Serve as an appetizer with a sprinkle of extra sesame seeds.
Complements the umami flavors.
Balances the richness of the dish.
Discover the story behind this recipe
Miso is a staple ingredient in Japanese cuisine.
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