Miso Glazed Eggplant (Nasu Dengaku)

Ingredients

Instructions

1. 1

   Cut each Eggplant in half lengthwise. Score the flesh in a crosshatch pattern without cutting through the skin.

2. 2

   In a small bowl, combine Miso paste, Mirin, Sake, Sugar, and Soy sauce. Mix well until smooth.

3. 3

   Heat Vegetable oil in a large non-stick pan over medium heat. Place Eggplant halves, cut-side down, in the pan. Cook for about 5-7 minutes until golden brown and softened. Flip and cook on the skin side for another 5 minutes until tender.

4. 4

   Preheat broiler or grill. Carefully spread a generous amount of the miso glaze (from Step 2) over the cut side of each Eggplant half.

5. 5

   Transfer the Eggplants to a baking sheet lined with foil (or directly to a grill). Broil or grill for 2-3 minutes, watching carefully, until the glaze is bubbly and slightly caramelized.

6. 6

   Remove from heat. Garnish with Toasted sesame seeds and sliced Green onions. Serve hot.