Author: story of a kitchen (minimally adapted from Gourmet, August 2004)
Recipe type: vegetable
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
3 tablespoons shiro miso (white miso)
1½ tablespoons rice vinegar (not seasoned)
scant 1 tablespoon water
2 heaping teaspoons sugar
½ tablespoon finely grated peeled fresh ginger
1 tablespoon vegetable oil (and additional for brushing pan)
3 Asian eggplants, halved lengthwise*
1 scallion, finely chopped
Instructions
Preheat broiler.
Whisk together miso, vinegar, water, sugar, and ginger until sugar is dissolved.
Brush a large shallow pan with oil and arrange eggplant, cut sides up, in the pan. Brush tops with 1 tablespoon oil (total). Broil eggplants 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes.** Brush generously with miso mixture and broil 2 minutes more.***
Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes. Serve sprinkled with scallions.
Notes
* Although I used fairly small Asian eggplants here, I would recommend the smaller the better. Picking up each tiny half like finger food is more fun (and tender) than slicing up a larger piece. Plus, it's cute and easily turned into an appetizer.
** Stand at attention in front of the broiler. These can burn fast.
*** This is a salty sauce so be aware it can end up being a salty dish. Offset it with some white rice. I felt it wasn't too salty for me but I also was cautiously generous when I brushed on the glaze.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/miso-glazed-eggplant/