Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 677 +
Ingredients
338½ aubergine 28 3/14 cup miso 112⅚ tbsp sake (optional) 225⅔ tbsp mirin 112⅚ tbsp sugar (optional)
Method
Checkerboard score 338½ 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 28 3/14 cup miso, 112⅚ tbsp sake (optional), 225⅔ tbsp mirin and 112⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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