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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 15 min Start to finish: 25 min Ingredients:
6 tablespoons shiro miso* (white fermented soybean paste) |
3 tablespoons rice vinegar (not seasoned) |
1 1/2 tablespoons water |
3 3/4 teaspoons sugar |
1 tablespoon finely grated peeled fresh ginger |
2 tablespoons vegetable oil plus additional for brushing pan |
6 asian eggplants(about 8 inches), halved lengthwise |
2 scallions, finely chopped |
Directions:
1. Preheat broiler.
2. Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.
3. Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan. Brush tops with 2 tablespoons oil (total). Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes. Brush generously with miso mixture and broil 2 minutes more. Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes. Serve sprinkled with scallions.
4. *Available at Asian markets, specialty foods shops, and Uwajimaya (800-889-1928).
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