Miso-Glazed Eggplant (Nasu Dengaku)

Ingredients

• 2 whole Eggplant, medium
• 3 tablespoons Soy-Free Miso Paste Substitute (Chickpea miso or other)
• 2 tablespoons Mirin (Rice Wine)
• 1 tablespoon Sugar
• 2 tablespoons Vegetable Oil
• 1 tablespoon Sesame Seeds
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Take the 2 medium eggplants. Carefully cut each eggplant in half lengthwise. On the cut side of each eggplant half, use a sharp knife to score a crosshatch pattern about 0.635 cm (0.6 cm) deep, being careful not to cut through the skin.
2. 2In a small bowl, combine the 3 tablespoons of Soy-Free Miso Paste Substitute, 2 tablespoons of Mirin, and 1 tablespoon of Sugar. Whisk these ingredients together until smooth and well combined to create the glaze.
3. 3Heat the 2 tablespoons of Vegetable Oil in a 30.48 cm (30 cm) skillet over medium heat (approximately 176.7°C / 175°C). Once hot, place the eggplant halves, cut-side down, into the skillet and cook for 5 to 7 minutes until the cut surface is golden brown. Flip the eggplant halves and cook for another 3 to 5 minutes until the flesh is tender when pierced with a fork.
4. 4Remove the skillet from the heat. Using a pastry brush, generously apply the prepared miso glaze over the scored, cut sides of the cooked eggplant halves.
5. 5Preheat your oven's broiler to high (approximately 260°C / 260°C). Carefully transfer the glazed eggplant halves to a baking sheet. Broil for 2 to 3 minutes, watching constantly, until the glaze is bubbly and slightly caramelized, taking care to prevent burning.
6. 6Sprinkle the 1 tablespoon of Sesame Seeds evenly over the broiled eggplant. Serve the hot eggplant immediately alongside the 4 cups of Cooked Rice.

Substitutions

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