Miso-Glazed Eggplant

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Miso-Glazed Eggplant

Courtesy of A Jew's Bouche

For many eggplant dishes, I like to prepare the eggplant by drawing out extra moisture, although this step is optional here. The night before, slice the eggplant into 1/2-inch rounds, sprinkle each side with kosher salt, lay them out sandwiched between paper towels on a baking sheet, and put the whole thing in the fridge. After salting overnight, rinse the remaining salt off the eggplant and blot dry. For some eggplant recipes, I might even go over each slice with a rolling pin to squeeze out even more moisture, but it wasn’t necessary here.

Although I love cooking sous vide, I wanted this eggplant roasted. I adapted Kate Williams’s recipe for a purely oven-centric approach, and modified the glaze to my taste.

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings

Ingredients

  • 1 medium eggplant  sliced into 1/2-inch-thick rounds
  • 1/4 cup miso (fermented soybean paste, use white or brown)
  • 2 tablespoons mirin (Japanese sweet rice cooking wine)
  • 2 tablespoons sake (another kind of rice wine, more potent)
  • 1 tablespoon sesame oil
  • Pinch of kosher salt

Preparation

1. Preheat the oven to 400°F and prepare the glaze by mixing together all the ingredients, except for the eggplant, in a bowl,

2. Line a baking sheet with foil and spray with cooking spray. Brush the eggplant slices in the glaze to coat each side and lay them in a single layer on the baking sheet. Roast for 35-40 minutes or until browned and caramelized, flipping halfway through and checking occasionally to make sure they don’t burn.