Domesticated Sundays

Miso Broiled Eggplant

Nasa Dengaku translates to Miso Broiled Eggplant

  1. First thought that comes to mind: More miso please
  2. Great for: Throwing a new recipe into the repertoire
  3. Inspiration: Izakaya
  4. Tips & Tricks: Soak the eggplant in salt water for 15 minutes which will remove some bitterness
  5. Pairs well with: Sapporo

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Ingredients:

2 Japanese eggplants

Green onion for garnishing

Vegetable oil for drizzling

 

2 tablespoon of miso paste

1 tablespoon of Mirin

1 tablespoon of water

1 tablespoon of chopped green onion

½ tablespoon of honey or sugar

½ tablespoon of minced ginger

½ tablespoon of sesame oil

 

Directions:

  1. Mix the miso marinade ingredients all together.
  2. Cut the eggplant lengthwise and make criss cross slits on the inside of the eggplant.
  3. Drizzle both sides of eggplant with vegetable oil.
  4. Broil the eggplant cut side down for 5 minutes (on a middle rack) and then turn the eggplants cut side up and broil for another 5 minutes. Eggplant should be tender. Oven time and temperature varies.
  5. Spoon the miso mixture onto the cut side of the eggplant. Broil the eggplants for another 2-3 minutes.
This entry was published on February 8, 2015 at 10:06 pm. It’s filed under Uncategorized and tagged , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Miso Broiled Eggplant

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