Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 913 +
Ingredients
456½ aubergine 38 1/16 cup miso 152⅙ tbsp sake (optional) 304⅓ tbsp mirin 152⅙ tbsp sugar (optional)
Method
Checkerboard score 456½ 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 38 1/16 cup miso, 152⅙ tbsp sake (optional), 304⅓ tbsp mirin and 152⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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