August '23 - Miso Glazed Eggplant

 

Ingredients:

  • 2 medium eggplants

  • 2 TBSP white miso paste

  • 1 TBSP sesame oil

  • 1 TBSP soy sauce

  • 1 TBSP rice vinegar

  • 1 TBSP maple syrup

  • 2 TBSP water

  • 2 green onions finely chopped (whites and greens)

  • 1-2 tsp toasted sesame seeds (white and/or black)

Method:

  • Preheat your oven to 400

  • In a medium mixing bowl prepare the glaze. Mix together the miso paste, sesame oil, soy sauce, rice vinegar, maple syrup, and hot water until well combined.

  • Cut the stem off the eggplants then cut in half lengthwise. Now with a sharp peri knife score the flesh of the eggplants in diagonals (both directions) making a diamond-like pattern. The cuts or scoring should be deep but keep the outer skin intact. This gives lots of nooks and crannies for the glaze to seep into.

  • Using a basting brush liberally brush the glaze onto the scored sides of the eggplants. Make sure they are totally covered.

  • Line a baking sheet with parchment paper, lay the marinated eggplants facing up, and bake for about 30-40mins. I basted them again halfway through the cook with leftover marinade. They will be done when the flesh is golden brown, the marinade is absorbed and easily scooped out of their skins.

  • Just before serving garnish them with your chopped green onions and toasted sesame seeds.

 
Sidesmichelle bourqueeggplant, green onionComment