Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 991 +
Ingredients
495½ aubergine 41 2/7 cup miso 165⅙ tbsp sake (optional) 330⅓ tbsp mirin 165⅙ tbsp sugar (optional)
Method
Checkerboard score 495½ 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 41 2/7 cup miso, 165⅙ tbsp sake (optional), 330⅓ tbsp mirin and 165⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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