Miso Glazed Eggplant

Miso and eggplant are a match made in heaven. Therefore they are paired very often in Japanese cuisine. You can make a stew, you can deep-fry them and toss them through a miso dressing, or you can grill them like we are going to do today in this miso glazed eggplant recipe 😃

This preparation is very simple and is also perfect for the BBQ. I think most people will perceive this as a side dish, but when served with steamed rice and a fried egg, it can also be served as dinner. I could recommend adding some freshly grated ginger and garlic if you want to add some extra punch to the dish. 

Step 1 
Preheat your oven to 200 degrees Celsius. Now half your eggplant lengthwise and score diagonally on the cut side, so you create a diamond pattern. be careful not to cut through the skin of your eggplant. Brush some oil on the scored side and put into the oven on your parchment paper lined baking tray. 

‍Step 2 
To a small sauce pan add; miso paste, ponzu, rice vinegar, honey, mirin and water/dashi. bring to a light boil and simmer for about 3 minutes or slightly thickened. Turn off the heat and add the sesame oil. After 10 minutes of pre-roasting your eggplant, remove from the oven. Now generously glaze the scored side with the miso glaze and return to the oven. 

‍Step 3
The only thing left to do is finely slice your scallion. If you want them to curl op like in the picture; put the sliced scallions into ice water for 5 minutes. 

‍Step 4
After 20 minutes the eggplant should be nicely caramelized on top. If you think it is still too wet or not browned enough, you can turn on your broiler for a couple of minutes, but dont leave them out of sight! It will burn quickly under the broiler. Serve the eggplant with sesame seeds and the scallions. Enjoy!

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