Miso-Garlic Broiled Eggplant |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Every year I plant Japanese eggplant in my garden... my favorite way to eat it is simply grilled, then sliced with soy sauce and ground roasted sesame seeds. I was overwhelmed with eggplant last season, and had to branch out to other methods. This is a recipe my Japanese mom taught me. Make subsitutions at your own risk! :) I can only tell you this is great as written!!! Ingredients:
1/4 cup mirin (sweet rice wine) |
3 tablespoons yellow miso (soybean paste) |
2 teaspoons grated peeled fresh ginger |
1 teaspoon dark sesame oil |
1/2 teaspoon crushed red pepper flakes |
2 garlic cloves, minced |
4 japanese eggplants, cut diagonally into 1/2-inch-thick slices (about 1 pound) |
cooking spray |
1 tablespoon sesame seeds |
1/4 cup thinly sliced green onion |
Directions:
1. Preheat broiler.
2. Combine first 6 ingredients, stirring with a whisk. Arrange eggplant slices on a baking sheet coated with cooking spray. Spread mirin mixture evenly over the eggplant slices, and sprinkle with sesame seeds. Broil 8 minutes or until topping is golden. Place eggplant slices on a platter, and sprinkle with onions.
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