Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 464 +
Ingredients
232 aubergine 19⅓ cup miso 77⅓ tbsp sake (optional) 154⅔ tbsp mirin 77⅓ tbsp sugar (optional)
Method
Checkerboard score 232 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 19⅓ cup miso, 77⅓ tbsp sake (optional), 154⅔ tbsp mirin and 77⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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