Eggplant With Miso Sauce

1. 1

   Trim stems of the eggplants and slice in half, lengthwise.

2. 2

   Brush with safflower oil.

3. 3

   Combine miso and sake in a small saucepan over low heat and stir.

4. 4

   Add sugar to taste - from a pinch to 3 tablespoons.

5. 5

   Stir until thoroughly blended.

6. 6

   Remove from heat but keep warm.

7. 7

   Place eggplant, cut-side down, on a grill whose coals are red-hot but no longer flaming.

8. 8

   Cover and cook for three minutes.

9. 9

   Uncover, turn eggplants, and brush the cut side with miso sauce.

10. 10

    Cover and cook for 2 or 3 minutes, or until the eggplant is soft and slightly charred.

* Per serving · 4 servings · Values may vary.

No additional tips available.