Miso-Glazed Japanese Eggplant Recipe
In the vegan Japanese Miso Eggplant recipe, slender Japanese eggplant is cooked to melting tenderness with a sweet, salty, umami sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at themom100.com.
Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Parchment paper
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Pastry brush
- Spoon
- Serving platter
Ingredients
- 1 ½ pounds Japanese eggplant ((about 5 eggplants))
- 1 tablespoon vegetable oil, canola oil, or grapeseed oil
- 1/3 cup miso paste ((white or yellow))
- 1 tablespoon minced fresh ginger
- 1 tablespoon mirin ((or sake; optional))
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon rice or white wine vinegar
- freshly ground black pepper ((to taste))
- 2 tablespoons sesame seeds
- Thinly sliced scallions ((white and green parts; for optional garnish))
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