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

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

directions:
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.

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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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