Yen Can Cook ~ Miso Glazed Eggplant
This set of photo is so unpresentable, until I almost wanted to discard them. ( >︹<) Luckily, the taste of the dish was not affected, hehe 😛
Miso Glazed Eggplant, an umami packed dish, which is quite popular during summer and fall in Japan. The preparation is simple and fast, and you’ll get a satisfying vegan dish in just 30 minutes.
Ingredients (Serve:3-4)
2 large eggplants
4 tablespoons miso
6 tablespoons mirin
2 tablespoon sugar
2 tablespoon vegetable oil
2 teaspoon toasted sesame seeds
Chopped spring onion for garnishing (optional)
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Step 1: If you’re using long eggplants like mine, you can cut them in half widthwise first then cut them in halves lengthwise. Score the inside of the eggplant in squares making diagonal cuts. The cuts need to be deep but keeping the skin untouched.
Step 2: In a bowl, add in miso, mirin and sugar, mix all the ingredients until they are well combined. Set aside.
Step 3: Preheat oven at 220ºC. Brush the eggplant flesh with vegetable oil. Place the eggplants, skin side down, on the baking tray lined with baking paper, bake the eggplant until it’s tender (about 15-20 minutes).
Step 4: Remove the eggplant from the oven and and brush them with the miso glaze (Step 2).
Step 5: Put the eggplant back into the oven to bake for an additional 5-7 minutes. Check on the glaze from time to time to avoid burning.
Step 6: remove the eggplant from the oven, garnish with sesame seed and chopped spring onions. Serve.
HAPPY COOKING! #stayhealthy #staysafe
Eggplant for me any day….but not a big fan of miso though, so I certainly won’t have that in my pantry. >.<
Kris, too bad that you can’t try out this recipe. 🙁
I’ve had something like this before, it’s so good!
KY, cook it yourself it’s definitely not difficult!