Miso Eggplant

Serves 2 as a main, 4 as a side

Prep 5-10 mins

Cook 10 mins

2 small eggplant - or 4 Japanese eggplants, or a mix

2 tablespoons vegetable oil or other neutral oil

1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)

2 tablespoons mirin

1 tablespoon granulated sugar

1 tablespoon sake

sesame seeds

Slice eggplant in half and using a knife, score the inside in small squares. (careful not to cut all the way through) In a pan over high heat, add oil and put the eggplant skin facing down.
Cook for a few minute until skin is brown and you noticed the slices open slightly. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
Place the eggplant on a baking dish. Brush miso mix on top of each eggplant until all the surface is coated.
Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
Sprinkle sesame seeds on top and serve hot.

Serve with a green salad, steamed rice, grilled tofu, BBQ meats.

This was a super salad, micro greens, avocado, pickled tomatoes, & hemp seeds

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