Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 995 +
Ingredients
497½ aubergine 41 6/13 cup miso 165⅚ tbsp sake (optional) 331⅔ tbsp mirin 165⅚ tbsp sugar (optional)
Method
Checkerboard score 497½ 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 6/13 cup miso, 165⅚ tbsp sake (optional), 331⅔ tbsp mirin and 165⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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