Ingredients:

  • large Globe Eggplants
  • tsp Coarse Salt
  • Tbsp Neutral Oil (e.g., Canola/Vegetable)
  • /4 cup White Miso Paste (Shiro Miso)
  • Tbsp Mirin (Sweet Rice Wine)
  • Tbsp Sake (or dry white wine)
  • Tbsp Granulated Sugar
  • tsp Soy Sauce (low sodium preferred)
  • /2 tsp Toasted Sesame Oil
  • tsp Toasted Sesame Seeds (for garnish)
  • Tbsp Sliced Scallions (for garnish)

Instructions:

  1. Prepare the Eggplant: Slice eggplants lengthwise into 1/2-inch thick planks (about 6-8 pieces per eggplant). Place slices on a rack or paper towels, sprinkle generously with coarse salt, and let them 'sweat' for 15 minutes.
  2. Rinse and Dry: Blot the salted eggplant slices thoroughly with paper towels to remove excess moisture and salt.
  3. Pre-Cook: Lightly brush the eggplant slices with oil. Either sear them quickly in a hot skillet for 1-2 minutes per side until slightly softened, OR place them directly on a lined baking sheet and roast at 400°F (200°C) for 8 minutes to ensure a tender interior.
  4. Make the Glaze: In a small bowl, whisk together the white miso paste, mirin, sake, sugar, and soy sauce until completely smooth. Whisk in the toasted sesame oil last.
  5. Apply the Glaze: Brush a generous, even layer of the miso glaze over the top side of each pre-cooked eggplant slice.
  6. Broil to Perfection: Arrange the glazed eggplant, glaze-side up, on the baking sheet. Position the rack about 6 inches from the broiler element. Broil for 3–5 minutes, watching constantly, until the glaze bubbles and caramelizes but does not burn.
  7. Final Touches: Remove from the oven. For a thicker crust, apply a second thin layer of glaze and broil for another 1–2 minutes, watching carefully.
  8. Serve: Transfer to a platter, garnish immediately with toasted sesame seeds and sliced scallions, and serve hot.