This delicately flavored side dish or vegan main, is delicious and versatile. We recommend choosing small eggplant, as they are mildly flavored.
The calyx (CAY-licks) are sepals of a flower. They are “petals” that form around the stem-like top of the eggplant.
- Cook Time
- Prep Time
- ½ cup good quality soy sauce
- 1 cup red miso paste
- 1 cup mirin
- ½ cup sugar
- 6 garlic cloves, smashed
- 1 (3-inch) piece ginger, cut into “coins” ½-inch thick, smashed
- 6 scallions, roughly chopped
- 2 tablespoons toasted sesame oil
- 4 medium Japanese eggplants, sliced lengthwise from calyx to end and flesh cut ½-inch deep in cross-hatch pattern
- Garnishes: thinly sliced scallions, black and white sesame seeds
1. Whisk together soy sauce, miso, mirin, sugar, garlic, ginger, scallions, and sesame oil. Set aside.
1. Place cut eggplant in a casserole dish. Generously brush eggplant with glaze, reserving some for basting. Marinate for at least 1 hour.
2. Preheat oven to 425°F. Transfer eggplant to foil-lined baking sheet, skin side up.
3. Roast eggplant at 425°F until skin begins to shrivel, about 15 minutes. Flip eggplants over and baste with marinade. Continue to roast until golden brown.