Allow me to introduce to you the yummiest eggplant ever: Baked Asian Eggplant with Miso. I picked up a few Asian eggplants on sale, but this recipe would also work with regular eggplants, although you’d likely need a longer baking time. You basically bake the eggplants until they are soft all the way through, then add a sweet miso paste and broil it to melt it with the sometimes bitter eggplant. Pure heaven. And purely easy. Why bother going to a resto for something you can make so easily at home?
Baked Asian Eggplant with Miso
1 asian eggplant (cut in half lengthwise)
1 tsp sesame oil (optional)
2 tsp olive oil
1 tbsp white miso
2 tsp saké
2 tsp mirin
1 tsp sugar
1 green onion, sliced (optional)
1/2 tsp sesame seeds, toasted (optional)
1. Preheat oven to 430°F (220°C). Line baking tray with parchment paper or aluminum foil.
2. Wash eggplants and cut lengthwise. Brush the inside sides of the eggplant sides with the sesame oil. Brush the inside (cut-side) with olive oil. Bake for 30 minutes till soft and slightly brown.
3. Bring mirin and sake to a gentle boil on low heat. Add white miso and sugar, and stir till smooth. Remove from heat. (Leftover miso mix may be stored in the fridge.)
4. When eggplants are cooked and soft, switch the oven to the broil mode. Brush eggplant tops with miso mixture and grill for about 5 minutes till the miso bubbles. Garnish with green onion or some toasted white sesame seeds if you are so inclined. Serve warm.