Ingredients
For the eggplant:
- 4 small eggplants (each ca. 225 g), halved lengthwise
- 2 tbsp mirin (Japanese rice wine)
- 2 tbsp sake (see notes)
- 2 tbsp soft brown sugar (mascabado or coconut sugar)
- 2 tbsp extra-virgin olive oil (mild-tasting)
- 4 tablespoons white miso (shiro: white fermented soybean paste)
To garnish:
- 1 tablespoon toasted sesame seeds (black or white)
- Chopped fresh cilantro leaves
To serve:
- Steamed jasmine rice
Instructions
- Place the eggplants cut side up on a baking tray lined with parchment paper.
- Sprinkle with salt and gently rub the salt over the flesh.
- Set aside to rest for 30 minutes, then use a clean dish towel or paper towel to dab the eggplant dry.
- Preheat oven to 400°F / 200°C.
- In a small saucepan, heat the mirin, sake, brown sugar and olive oil over medium heat. Stir in the miso paste until the sugar has dissolved. Continue cooking, stirring constantly, for 5 minutes. The sauce will become slightly thicker and will have reduced slightly. Remove it from the heat.
- With a sharp knife, score the flesh deeply in a diamond cross-hatch pattern, without cutting into the skin (as shown in the pictures).
- Using a pastry brush, generously brush half of the miso sauce over the cut side of the eggplants.
- Transfer to the preheated oven and bake for 30-35 minutes, until tender (depending on the eggplant size). Halfway through the baking time, remove them from the oven and brush with the remaining glaze.
- While the eggplant is in the oven prepare the jasmine rice according to the package instructions. (15 minutes).
- Remove from the eggplant from the oven. Sprinkle with sesame seeds, garnish with cilantro and serve hot with rice.
- Enjoy!
Nutrition
Notes
If desired, serve with an Asian Cherry Tomato Salad:
125-150 g vine-ripened cherry tomatoes
juice of half a lemon, 1/2 a red onion (chopped),
half a small bunch fresh cilantro (chopped)
drizzle of soy sauce
drizzle mild extra-virgin olive oil
juice of half a lemon, 1/2 a red onion (chopped),
half a small bunch fresh cilantro (chopped)
drizzle of soy sauce
drizzle mild extra-virgin olive oil
- If you don’t have sake on hand it can be either omitted or replaced with dry sherry or Chinese rice wine.
- You can also use two or three medium-sized eggplants for this recipe. If you have any extra miso sauce left, you can serve it on the side.
- 390 calories per serving if served with 200g jasmine rice.