Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1069 +
Ingredients
534½ aubergine 44 7/13 cup miso 178⅙ tbsp sake (optional) 356⅓ tbsp mirin 178⅙ tbsp sugar (optional)
Method
Checkerboard score 534½ 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 44 7/13 cup miso, 178⅙ tbsp sake (optional), 356⅓ tbsp mirin and 178⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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