Miso Glazed Eggplant
- Prep Time:
- Cook Time:
- Ready Time:
- 2 tablespoons mirin
- 2 tablespoons sake (may substitute dry vermouth or white wine)
- 4 tablespoons mellow white miso (reduced sodium, if available)
- 3 tablespoons agave nectar
- 4 Japanese eggplants, stem end trimmed and cut in half lengthwise
- toasted sesame seeds
- sliced green onions, for garnish
Place the mirin and sake in a small saucepan and bring to a simmer over medium heat.
Simmer for about 2 minutes to allow some of the alcohol to cook off. Then add the miso and stir until smooth. Stir in the agave nectar, reduce the heat to very low, and continue to cook, stirring occasionally, while you broil the eggplants: brush the cut sides of the eggplants with the sesame oil, if desired. Put the eggplants cut-side down on a baking sheet and place under the broiler of your oven for about 3 minutes, checking often to make sure that they do not burn.
Turn them over, and cook for another 3 minutes or until the tops are a light to medium brown. Do not burn! (If your eggplant still isn’t tender all the way through, try baking it–no broiler–a few more minutes; then proceed with the recipe.)
When the eggplants are tender, top each one with the miso sauce and put them back under the broiler until the sauce bubbles up–this should take less than a minute, so watch them closely.
Serve hot, sprinkled with toasted sesame seeds and green onions.