Description
Smoky grilled eggplants topped with a salty-sweet miso glaze, perfect as an appetizer or main dish with rice.
Ingredients
- 4 small Japanese eggplants, halved lengthwise
- 2 tablespoons vegetable oil, for brushing
- 3 tablespoons white miso paste
- 1 tablespoon mirin
- 1 tablespoon sake or rice wine
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Grill the eggplant to bring out its smoky flavour, either on the grill over the stove top or in the oven toaster.
- Turn them over gently as the cooked eggplant can fall apart.
- Serve with a glossy, salty-sweet dengaku sauce.
- Place it back under a toaster oven for a minute to caramelize the miso sauce.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8
- Sodium: 300
- Fat: 12
- Carbohydrates: 20
- Fiber: 5
- Protein: 3