Broiled Eggplant with Miso Glaze
A salty and slightly sweet dish that serves well as an appetizer or as a main dish.
15 minutes
154kcal
0.5g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove stems from the eggplants, peel off skin in places as desired, chop into chunks and then place in water for 10 minutes to remove the bitterness. Cut small slits into the sides of the peppers.
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Heat the cooking and sesame oil in a pot over medium heat. Carefully dry off the eggplants, then place them in the pot. Cook until slightly tender, then sequentially add the peppers, sake, mirin, sugar and soy sauce.
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Mix in the miso. Add 1/2 Tbsp of water and blend well, then serve.
Cooking Basics
Eggplants - removing the calyx
Make a shallow slit around the entire stem without cutting it off. Use your hand to start peeling off the calyx from this slit and remove in one motion all the way around. When grilling, simmering or deep-frying whole, the calyx is often removed.
Eggplants - random cut
Cut off the stem, and rotate the eggplant as you cut up from one end.
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