Name: Japanese Eggplant
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 Japanese eggplant; 2 tsp toasted sesame oil, plus more for brushing; 2 tblsp mirin; 2 tblsp sake; 1/4 cup(s) white miso; 1 1/2 tblsp granulated sugar; sesame seeds, for garnish; finely sliced scallion, for garnish; steamed rice, for serving

Ingredients

Servings:

Japanese eggplant

2 tsp

toasted sesame oil, plus more for brushing

2 tblsp

mirin

2 tblsp

sake

1/4 cup(s)

white miso

1 1/2 tblsp

granulated sugar

sesame seeds, for garnish

finely sliced scallion, for garnish

steamed rice, for serving

Directions 7 steps | 40 Minutes

Step 1

Preheat the oven to 425°F. Slice the eggplant lengthwise. Use a paring knife to score the flesh of the eggplant in a criss-cross pattern.

Step 2

Line a sheet pan with parchment paper. Brush the flesh side of the eggplant with the sesame oil.

Step 3

Place the eggplant flesh side down on the sheet pan. Roast for 15-20 minutes, or until the eggplants are soft.

Step 4

While the eggplants are roasting, prepare the miso glaze. In a bowl, whisk together two teaspoons of toasted sesame oil, mirin, sake, miso and granulated sugar.