Berinjela com missô

Ingredientes

• 2 medium eggplants
• 1 teaspoon kosher salt
• 1-2 Tablespoon avocado oil (or other high heat oil)
• sliced green onions and sesame seed for garnish
• 2 Tablespoons white miso paste
• 2 Tablespoons rice vinegar
• 1 Tablespoon sesame oil
• 1 Tablespoon brown sugar
• 1/2 teaspoon crushed red pepper

Modo de preparo

1. 1

   Preheat your broiler with a rack in the bottom 1/3. Line a baking sheet with aluminum foil and set aside.

2. 2

   Cut each eggplant in half lengthwise. Use the tip of your knife to gently cut a cross-hatch pattern, about 1/4 to 1/2 inch deep. Go as far as you can without piercing the skin.

3. 3

   In a large saute pan, heat the oil over medium heat. Place the eggplant skin side down and cut side up. Sear for 3 minutes. Flip and cover with a lid. Turn the heat down slightly and steam the eggplant for 4 minutes

4. 4

   While the eggplant is cooking, mix together the miso glaze ingredients.

5. 5

   Flip the eggplant over and transfer to the prepared baking sheet. Brush liberally with the miso glaze. Broil for 4 to 5 minutes until the top is golden brown and bubbly.

6. 6

   Garnish with sliced green onions and sesame seeds, and serve immediately.