Grilled Eggplant with Miso Glaze

5.0 from 5 reviews

Author: Anita Jacobson

Courses: Side Dish

Cuisines: Japanese

Diets: Gluten Free Vegan

Ingredients: Vegetables

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

Serves: 4

Ingredients

• 2 eggplants (about 500 gram)
• oil, to brush the eggplant
• Miso sauce
• 2 tablespoon mirin
• 2 tablespoon sake
• 30 gram miso (I use white miso)
• 15 gram sugar
• Garnish (optional)
• chopped scallions
• Japanese seven spice powder (nanami togarashi)

Instructions

1. Preheat oven to 220 Celsius (425 Fahrenheit).
2. Cut eggplants into two halves lengthwise, make cross cuts across its surfaces, both sides. Brush eggplants liberally with oil. Place in a baking tray, and bake in preheated oven for 25-30 minutes, until cooked and softened.
3. Meanwhile, make the sauce. Boil together mirin and sake in a small sauce pot. Once it boils, turn the heat off. Add miso and sugar, stir until fully dissolved. Set aside.
4. Once eggplant has finished baking in the oven, turn the baking function off, and turn on the broil function.
5. Brush the top of eggplant surface with miso sauce, it should be just the right amount for 4 pieces of eggplants. Broil until the sauce is bubbly and surface is slightly charred, about 4-5 minutes.
6. Serve immediately with chopped scallions and Japanese seven spice powder.