Miso Eggplant (Pan Fry and Oven Methods)

Ingredients

• 2 medium-large eggplants (I’ve used 2 Italian eggplants. If using Japanese eggplants, use 3-4)
• 3 tablespoons white miso paste
• 1.5 tablespoons sugar
• 1 tablespoon mirin
• 1 tablespoon rice wine vinegar (or sake)
• 1 - 1.5 tablespoons sesame oil
• Garnish - sesame seeds, sliced scallions, fresh herbs. Optionally serve with plain white rice or noodles

Instructions

1. 1

   Slice the eggplants in half lengthways. Then using a knife, score the insides of the eggplants diagonally one way, then the other way to create a criss cross pattern as per photos above. *Be careful not to cut through the eggplant

2. 2

   In a small bowl, add the miso paste, sugar, mirin and rice wine vinegar. Whisk together so there are no clumps, you should have a thick paste consistency

3. 3

   --- Pan Fry Method ---

4. 4

   Heat sesame oil in a large saucepan or skillet over medium-high heatPlace the eggplants flesh side down and sear for 3-5 minutes without moving them to create a golden brown sear

5. 5

   Flip the eggplants over, add a splash of water to the pan and place the lid on. Reduce the heat to medium and allow it to steam for approximately 5 minutes to cook the eggplantsIn the meantime, preheat the oven to broiler setting at 200℃/400℉

6. 6

   Remove the lid and check the consistency of the eggplants, they should be soft and cooked. Brush over the miso sauce generously to the eggplant flesh sides

7. 7

   Place the eggplants flesh sides up on a baking sheet lined with parchment paper. Broil for approximately 5 minutes until you see the miso glaze golden, caramelized and bubbling. *Keep an eye on them as they can burn quickly

8. 8

   Remove from the broiler, garnish with a sprinkle of sesame seeds, herbs or green onions. Serve alongside white rice and enjoy your delicious Miso Eggplant!

9. 9

   --- Oven Method ---

10. 10

    Preheat oven to 200℃/400℉Place the eggplants on a baking sheet lined with parchment paper. Brush the insides and outsides with sesame oil and place them flesh side downCook for 25-30 minutes until you see the skin is slightly wrinkled

11. 11

    Check the consistency with tongs, they should feel soft and cooked in the middle. Flip the eggplants over and broil for 5 minutes so the flesh side is lightly golden

12. 12

    Brush over the miso sauce generously to the eggplant flesh sides

13. 13

    Place the eggplants flesh sides up and broil for approximately 5 minutes until you see the miso glaze golden, caramelized and bubbling. *Keep an eye on them as they can burn quickly

14. 14

    Remove from the broiler, garnish with a sprinkle of sesame seeds, herbs or green onions. Serve alongside white rice and enjoy your delicious Miso Eggplant!