RECIPE: Miso-Glazed Eggplant (Nasu Miso)
Eggplant with a miso-glaze using Japanese eggplant. Also known as Nasu Miso.
Time: 20 minutes.
3 tablespoons oil (canola or peanut)
4 Japanese eggplant, cut in half length-wise and flesh scored 1/4 in. deep
1/3 cup yellow or red miso
2 tablespoons packed brown sugar
2 tablespoons sake or Mirin
1/4 teaspoon red chile flakes
1/4 cup chopped cilantro
1 teaspoon toasted sesame seeds
- Preheat broiler with a rack 4 in. from heat source.
- Heat oil in an ovenproof frying pan over high heat. Add eggplant, flesh side down, and cook until flesh starts to brown and soften. This takes about 4 minutes.
- In a small bowl, combine miso, sugar, sake, and chili flakes. Turn eggplant flesh side up and brush mixture over it.
- Broil eggplant in pan until glaze starts to brown, which takes about 3 minutes. Sprinkle with cilantro and sesame seeds.
This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.