Miso-Glazed Eggplant with Sesame Crunch and Scallion Oil
Umami bomb. The eggplant collapses into custard under a sweet-savory miso crust.
Ingredients
- 2 medium Chinese eggplants, halved lengthwise
- 3 tbsp white miso
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 1 tbsp neutral oil
- 2 tbsp toasted sesame seeds
- 1 scallion, finely sliced
- 1 tsp chili flakes (optional)
Instructions
- **Score** the flesh of each eggplant half in a crosshatch pattern. Don't pierce the skin.
- **Steam** the eggplant for 10 minutes until tender. Alternatively, microwave covered for 6 minutes.
- **Make the glaze**: whisk miso, mirin, sake, sugar, and oil until smooth.
- **Brush** the glaze thickly onto the scored flesh. Broil 4–5 minutes until bubbling and caramelized at the edges.
- **Top** with sesame seeds, scallion, and chili flakes. Serve hot.
Chef's Notes
- Chinese or Japanese eggplant works best. Globe eggplant needs longer cooking.
- The glaze burns fast under the broiler—watch it like a hawk.