SafePlates

Ingredients

• 2 medium eggplants (about 1 lb or 450 grams total)
• 2 tablespoons miso paste (30 grams), preferably white or mixed for a milder flavor
• 1 tablespoon mirin (15 ml)
• 1 tablespoon sake (15 ml)
• 1 tablespoon sugar (12 grams)
• 1 tablespoon vegetable oil (15 ml)
• 1 teaspoon sesame seeds (5 grams) for garnish
• 2 green onions, finely chopped (for garnish)

Instructions

1. Preheat your oven's broiler to high or prepare a grill on medium-high heat.
2. Cut the eggplants in half lengthwise. Using a sharp knife, lightly score the cut side of each eggplant half in a diamond pattern.
3. Brush the cut surfaces of the eggplant with vegetable oil.
4. Place the eggplant halves, cut side down, on a baking sheet or grill. Cook under the broiler or on the grill for about 4-5 minutes or until the surfaces are slightly charred.
5. Flip the eggplants so they are cut side up, and continue to cook for another 3-4 minutes until the flesh is soft.
6. While the eggplants are cooking, mix the miso paste, mirin, sake, and sugar in a small bowl until well combined.
7. Remove the eggplants from the oven or grill and spread the miso mixture evenly over the cut surfaces of each half.
8. Return the eggplants to the broiler or grill and cook for an additional 2-3 minutes, or until the miso glaze is bubbling and starting to caramelize.
9. Remove from heat, garnish with sesame seeds and chopped green onions.
10. Serve warm as a delicious vegetarian side dish or main course, ideally paired with steamed rice or a fresh green salad.