Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 1075 +
Ingredients
537½ aubergine 44 11/14 cup miso 179⅙ tbsp sake (optional) 358⅓ tbsp mirin 179⅙ tbsp sugar (optional)
Method
Checkerboard score 537½ 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 11/14 cup miso, 179⅙ tbsp sake (optional), 358⅓ tbsp mirin and 179⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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