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Miso-Glazed eggplant

 

3 TBS shiro miso (white fermented soybean paste)

1 ½ TBS rice vinegar

¾ TBS water

1 ¾ tsp sugar

1/2 TBS finely grated peeled fresh ginger

 

1 TBS vegetable oil plus additional for brushing pan

3 Asian eggplants (about 8 “), halved lengthwise

1 scallion

 

Preheat broiler.  Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.  Brush a large shallow baking oan with oil and arrange eggplant, cut sides up, in pan.  Brush tops with 1 TBS oil.  Broil eggplant 4-6 inches from heat until it begins to turn pale golden  and soften, 4-5 minutes.  Brush generously with miso mixture and broil 2 minutes more.  Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil intil eggplant is tender and glaze is golden brown, 2-3 minutes.  Serve sprinkled with scallions.

 

From Gourmet magazine August 2004

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