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.
- Cook Time
- Prep Time
- 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
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.