Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1009 +
Ingredients
504½ aubergine 42 1/16 cup miso 168⅙ tbsp sake (optional) 336⅓ tbsp mirin 168⅙ tbsp sugar (optional)
Method
Checkerboard score 504½ aubergine Heat oil in pan and brown the skin-side of the eggplants (few minutes) Flip them and cook with a lid on for 3-4 minutes Combine 42 1/16 cup miso, 168⅙ tbsp sake (optional), 336⅓ tbsp mirin and 168⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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