Description
A simple eggplant side dish can be made flavorful in just a few ingredients, including Japanese red miso paste and sake.
Ingredients
Scale
- 2 large Japanese Eggplants
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) red miso
- 1 tbsp (15 ml) sugar
- 1 tbsp (15 ml) Sake
- 2 tbsp (30 ml) Mirin
- 2 tbsp (30 ml) water
Instructions
- Preheat the oven to 392 degrees.
- Pick your Japanese eggplant (if you’re growing your own) Excuse opportunity to show off the eggplants.
- Wash and dry therm and cut them into rounds. Then quarters.
- Place the cut up eggplant in a colander sitting over a bowl, and sprinkle it with 3 tbsp of kosher salt.
- Rub the salt around on the eggplant pieces and then let everything sit for 10 minutes.
- Rinse the salt off of the eggplants.
- The water in the bottom of the bowl? That’s the bitter liquid leached out by the salt.
- Dry the eggplant, rub it with 1 tbsp of vegetable oil, and place it on a baking sheet lined with parchment paper.
- Spread the pieces out so they’re not sitting on top of each other.
- Place the baking sheet of eggplant pieces in the oven. Roast them for 20 minutes. You are looking for the eggplant to be slightly browned.
- Meanwhile make the sauce.
- Whisk together the sugar, red miso, sake, Mirin, and water. Stir everything together until it is well mixed.
- After about 20 minutes take the tray of eggplant out of the oven and drizzle the sauce over the eggplant pieces.
- Stir everything around until each piece is coated with sauce.
- Then slide the tray of eggplant back into the oven for another 10 minutes, or until the sauce caramelizes.
- Take it out of the oven and serve it up!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 150