2000s Recipes + Menus
Miso-Glazed Eggplant
Serves6 (SIDE DISH)
- Active Time:15 min
- Start to Finish:25 min
August 2004
Shiro miso imparts a nutty, slightly sweet flavor.
- 6 tablespoons shiro miso* (white fermented soybean paste)
- 3 tablespoons rice vinegar (not seasoned)
- 1 1/2 tablespoons water
- 3 3/4 tablespoons sugar
- 1 tablespoon finely grated peeled fresh ginger
- 2 tablespoons vegetable oil plus additional for brushing pan
- 6 Asian eggplants (about 8 inches), halved lengthwise
- 2 scallions, finely chopped
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Preheat broiler.
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Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.
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Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan. Brush tops with 2 tablespoons oil (total). Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes. Brush generously with miso mixture and broil 2 minutes more. Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes. Serve sprinkled with scallions.
*Available at Asian markets, some specialty foods shops, and Uwajimaya (800-889-1928).
- Keywords
- melissa roberts,
- eggplant,
- vegetarian,
- asian,
- side
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