Broiled Eggplant with Sweet Miso Glaze and Sesame

What you need

• 2 small Japanese eggplants
• 2 tbsp vegetable oil
• 60 g (4 tbsp) miso paste, red or mixed red and white
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 2 tsp toasted sesame seeds

Method

Restated from the original video

1. 1

   Cut the eggplants in half lengthwise. Score the cut sides in a 1 cm (1/2 in) crosshatch, cutting about halfway into the flesh and not through the skin.

2. 2

   Heat the oil in a large frying pan over medium-high heat. Place the eggplants cut side down and cook until browned, 3-4 min.

3. 3

   Flip them skin side down, cover and cook over medium heat until the flesh is completely soft, 5-8 min.

4. 4

   Meanwhile, whisk the miso, mirin, sake and sugar in a small bowl until smooth. If the sugar will not dissolve, warm the glaze in a small pan for 1 min.

5. 5

   Heat the grill (broiler) to high. Line a baking sheet with foil and set the eggplants on it cut side up.

6. 6

   Spread the glaze thickly over the cut surfaces.

7. 7

   Grill about 10 cm (4 in) from the heat until the glaze bubbles and browns in spots, 3-4 min. Watch closely, because the sugar scorches fast.

8. 8

   Sprinkle with the sesame seeds and serve hot.

Imported from pickledplum.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.