Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1010 +
Ingredients
505 aubergine 42 1/12 cup miso 168⅓ tbsp sake (optional) 336⅔ tbsp mirin 168⅓ tbsp sugar (optional)
Method
Checkerboard score 505 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 1/12 cup miso, 168⅓ tbsp sake (optional), 336⅔ tbsp mirin and 168⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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