miso hungry

Miso glazed eggplant on twothirtyate.com

I love eggplant. Alex hates it. It’s on the long and ever-growing list of foods he won’t eat. Usually I don’t cook it unless I know I’m eating by myself. The problem with this is that I only know a few ways to cook it.

Miso glazed eggplant on twothirtyate.com

Miso glazed eggplant on twothirtyate.com

This is a new way I learned. It only takes a few minutes of cook and prep before popping it in the oven. This recipe is so good that I ate the whole eggplant in one sitting. Don’t judge.

Miso glazed eggplant on twothirtyate.com


miso glazed eggplant
adapted from Pickled Plum
makes 2-4 servings

printer-friendly version

1 medium eggplant
2 tablespoons canola oil
3 tablespoons white miso paste
2 1/2 tablespoons mirin
1 tablespoon sugar
1 tablespoon sesame seeds

Cut the eggplant in half lengthwise and score the inside into small squares. Heat a skillet large enough for both halves of the eggplant over high heat. Add oil to the skillet and place the eggplant cut-side down. Cook until browned. Flip eggplant over, cover with a lid and let cook for 3-4 minutes until cooked through and fork tender. In a small bowl stir together the miso, mirin, and sugar. Stir until well-combined and the sugar is dissolved. Brush the mixture onto the cut side of the eggplant. Place the eggplant on a lined baking sheet and set under the broiler for 4 minutes or until the miso mixture bubbles. Sprinkle with sesame seeds and serve warm.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in side dish, side dishes, vegan, vegetarian and tagged , , , , . Bookmark the permalink.

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