I will order this particular appetizer whenever they have it in the menu. It is light, silky texture and the savory miso glaze at the top. I just can’t get enough of it. Actually it is not difficult to prepare it at home. You can either grill it or just bake and broil it in the oven like I did. I used the Japanese egg plant from my garden but I’ve tried it with the Italian eggplant and they were just as good but it takes a bit longer time to cook though.
3 medium size eggplants (I used 5 tiny ones)
Some vegetable oil – for brushing
Toasted sesame seeds – for garnish
Some sliced spring onions – for garnish
Some seaweed – for garnish
2 tbsp mirin
1 tbsp sake
2 tbsp miso
2 tbsp sugar
Apinch of dashi powder (optional)
½ tsp sesame oil
1. Place all the glaze ingredients except sesame oil in a small saucepan, mix well and bring it up to boil over medium. Simmer over low heat until thickens and smooth. Add in the sesame oil and remove from heat.
2. Rinse, partially peel the skin of the eggplants. Dry the eggplant and cut into ¾” slices, crosswise. Make some slashes with a sharp knife onto one side of the eggplant slices.
3. Line a baking sheet pan with aluminum foil. Brush both sides of the eggplant with oil, then place onto the sheet pan and bake in a 375 degree F oven for 10 minutes, turning once - you want the eggplant slices to be nicely brown on top.
4. Remove from oven. Brush the top of the eggplant (cut side)with the miso glaze. Turn the oven to broil, and grill it of a minute (watch closely to make sure that they do not burn)
5. Remove from oven; garnish it with spring onion, sesame seeds and seaweed. Serve warm or at room temperature.
I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan , hosted by Alan from Travelling-foodies