Miso Glazed Eggplant - Pepper Plume

# Components:

→ Vegetables

01 - 2 medium eggplants, halved lengthwise

→ Miso Glaze

02 - 3 tbsp white miso paste (shiro miso)

03 - 1½ tbsp mirin

04 - 1½ tbsp sake

05 - 1½ tbsp sugar

06 - 1 tbsp soy sauce

07 - 1 tbsp sesame oil

→ Garnish (optional)

08 - 1 tsp toasted sesame seeds

09 - 2 green onions, finely sliced

# Directions:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

02 - Score the flesh of each eggplant half in a crosshatch pattern, being careful not to cut through the skin.

03 - Brush the cut sides lightly with sesame oil and place eggplants cut side up on the prepared baking sheet.

04 - Roast for 25 minutes, or until the flesh is soft and lightly browned.

05 - Meanwhile, prepare the miso glaze: In a small saucepan, combine miso paste, mirin, sake, sugar, and soy sauce. Heat over low, stirring until smooth and slightly thickened (about 2-3 minutes). Remove from heat.

06 - Remove eggplants from the oven and spread a generous layer of miso glaze over the cut sides.

07 - Return to the oven and broil (grill) on high for 3-5 minutes, or until the glaze is bubbling and caramelized. Watch closely to avoid burning.

08 - Transfer to a serving platter. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve warm.

# Expert Advice:

01 -

That caramelized miso topping turns humble eggplant into a show-stealer you’ll want to make again.
It’s genuinely quick yet feels restaurant-level impressive every single time.

02 -

Once, I took my eyes off the broiler and watched my glaze turn from gorgeous to burnt in less than a minute—never walk away at the end.
Letting the eggplant rest for a minute or two after broiling helps firm up the glaze and makes it easier to serve.

03 -