ROASTED EGGPLANT WITH MISO AND GARLIC

“Miso Dengaku” is a type of miso-glazed dish that dates back to the 1500s in Japan. Departing from most recipes, I add minced garlic and season with rice vinegar. A delicious dish that you can also do on the grill. -JRS

INGREDIENTS

– 6 or 8 Chinese or Japanese eggplants, split lengthwise

MISO GLAZE

– 1/2 cup white or red miso
– 4 tablespoons mirin
– 3 tablespoons sugar
– 2 tablespoons neutral oil
– 1 tablespoon rice vinegar
– 3 or 4 cloves garlic, minced

PREP

Preheat oven to 375 F.

Add ingredients for miso glaze to a bowl; stir thoroughly. Taste—it should be well balanced, but you might want more sugar or garlic, etc. depending on your tastes. (See my post on seasoning here.)

Place eggplant halves on a baking sheet, cut side up. Spread or brush the miso glaze on the top. Roast in the oven for about twenty-five or thirty minutes until eggplants are very soft.

Next, turn on the broiler and let the eggplants broil for a few minutes until the glaze has blackened a little here and there.

Remove from oven. These you can serve hot or cold.