Miso-Glazed Eggplant
Servings
2 Servings
Ingredients
- 1 medium eggplant sliced into 1/2-inch-thick rounds
- 1/4 cup miso fermented soybean paste, use white or brown
- 2 tablespoons mirin Japanese sweet rice cooking wine
- 2 tablespoons sake another kind of rice wine, more potent
- 1 tablespoon sesame oil
- Pinch of kosher salt
Instructions
- Preheat the oven to 400°F and prepare the glaze by mixing together all the ingredients, except for the eggplant, in a bowl,
- Line a baking sheet with foil and spray with cooking spray. Brush the eggplant slices in the glaze to coat each side and lay them in a single layer on the baking sheet. Roast for 35-40 minutes or until browned and caramelized, flipping halfway through and checking occasionally to make sure they don’t burn.