Japanese Miso-Glazed Eggplant

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   Preheat oven to 350 F. Place the oven rack in the middle of the oven.

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   2.

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   Combine mirin, sake, miso, and sugar in a small bowl and stir with a fork until a paste is formed.

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   Set aside.

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   3.

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   Spread the miso glaze generously on the cut surface of the eggplants.

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   Place eggplants, cut side up, on a foil-lined baking sheet.

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   Lightly tent with aluminum foil.

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    Bake for 25 minutes.

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    4.

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    Remove foil cover and heat broiler on high and broil until the eggplants are completely tender and the glaze has begun to caramelize, about 10 minutes.

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    Transfer to serving dish and sprinkle with scallions.

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    Notes: This recipe is gluten free if you ensure the miso you use is soy-based, and the brand of mirin and cooking sake you use contain no wheat.

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    If you reheat this the next day, be prepared that the eggplants will release some water and the sauce will be diluted somewhat.

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    Adapted from Serious Eats.

* Per serving · 4 servings · Values may vary.

No additional tips available.