The first of summer’s jewels finally arrived in my farm share. Eggplant!
The other night, I enjoyed grilled miso-glazed eggplant at a restaurant, as I have many times before. But I realized that as much as I love the dish and seek it out on restaurant menus, I’ve never tried to recreate it at home.
Since I don’t have access to a grill here in the city, I made a modified version of the dish by baking the eggplant first, then finishing it under the broiler. I brushed the eggplant with a simple glaze I whisked up with miso, sake, mirin and sugar.
With very little work, I ended up with a beautiful caramelized eggplant with a silky texture and a 3-part flavor harmony of salty, sweet and umami. I can’t think of a better way to welcome eggplant into season.
Adapted from NYT.
1 large eggplant, halved
1 Tablespoon sake
1 Tablespoon mirin
1 Tablespoon sugar
2 Tablespoons miso
Toasted sesame seeds, for garnish
1. Preheat the oven to 425 degrees.
2. Score the eggplant and brush the cut sides with a little oil. Place the eggplant cut side down on a parchment-lined sheet tray and bake for 20 minutes, or until the eggplant is soft to the touch. Remove the eggplant from the oven and flip the cut side up. Preheat the broiler.
3. Meanwhile, make the glaze. Combine the sake, mirin and sugar in the smallest saucepan you have and bring to a simmer. Cook, stirring constantly, until the sugar dissolves. Remove from heat and whisk in the miso until smooth.
4. Brush the cut side of the eggplant with the glaze. Broil the eggplant for a few minutes, until the glaze begins to caramelize. Sprinkle with sesame seeds. Serve warm.
Other dishes made with this farm share box:
Chicken and green pepper fajitas with cabbage slaw
Salad with green garlic vinaigrette