How to make Japanese Eggplant
When my husband and I go to our favorit Sushi restaurant we always order Japanese Eggplant with an miso glaze as an appetizer. It is delicious! Now that I have this great recipe, I can make it at home in about 15 minutes prep time!
Things You'll Need
- 6 tablespoons shiro miso
- (white fermented soybean paste) 3 tablespoons rice vinegar (not seasoned) 1 1/2 tablespoons water 3 3/4 teaspoons sugar 1 tablespoon finely grated peeled fresh ginger 2 tablespoons vegetable oi
Instructions
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Preheat Broiler
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Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.
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Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan.
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Brush tops with 2 tablespoons oil (total). Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes. Brush generously with miso mixture and broil 2 minutes more.
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Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes.
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