Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 937 +
Ingredients
468½ aubergine 39 1/16 cup miso 156⅙ tbsp sake (optional) 312⅓ tbsp mirin 156⅙ tbsp sugar (optional)
Method
Checkerboard score 468½ 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 39 1/16 cup miso, 156⅙ tbsp sake (optional), 312⅓ tbsp mirin and 156⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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