Miso-Glaze! Sweet and full-bodied miso goes well with various ingredients.
The fragrant smell of miso grilled in oil is very appetizing.
The richness of the miso, the sugar, and the sweetness of the mirin go so well together that you won't be able to stop eating.
The first time Fiona tried miso-glazed grilled eggplant was a few years before she passed away.
Fiona and my family went to a local Japanese restaurant right after she moved to Colorado.
I ordered miso-glazed eggplants as an appetizer since this is one of my all time favorite dishes, and when the dish came, everyone just went crazy for it! Especially Fiona!
So here it is, this is her version of recipe that she created based on my recipe.
You can use white miso or red miso. If using red miso, double the amount of honey.
This glaze can be used for fish, pork, tofu and other kind of vegetables, such as daikon radish.
Ingredients
2 medium or 1 large Japanese eggplant
2 tablespoons sesame oil
3 tablespoons rice vinegar
2 tablespoons white miso
1 tablespoon honey
11/2 teaspoon grated ginger
Toasted sesame seeds
Salt and pepper
Directions
Preheat oven to 450 degrees
Slice the eggplant in half lengthwise and make several shallow grid-like cuts on the flesh side. Be careful not to cut through the skin.
Place them on a baking sheet with parchment paper, then brush the sesame oil onto the flesh. Sprinkle lightly with salt and pepper.
Roast for about 20 minutes or until tender.
Meanwhile, in a small sauce pan, combine the vinegar, miso, honey and ginger. Bring to a boil over high heat and cook for about 3 minutes.
Remove the eggplant from the oven and turn on the broiler, set a rack in the second to top position of the oven.
Brush the eggplant with miso glaze, then broil for 3 minutes or until charred and caramelized.
Sprinkle with the sesame.
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