A simple to make Japanese eggplant appetizer dish that’s sure to compliment any meal.
It can be prepared by being baked in the oven or cooked right on the grill!
Summer is in full affect here in Vancouver. We rarely have streaks of sunny 28C weather here and typically we usually get a week of “summer temperature” late August 🙁
But hey, I’m not complaining…as long as no more forests and/or mountains fires start as a result of it…
Okay okay enough negative thoughts and onto the more happy ones that sunny weather has to offer starting off with the fact that we can actually start breaking out our BBQs and grills now!
Well…that is if you own one.
Unfortunately, I’m one of those people who don’t actually own either of those things so until that day comes I’m going to have to make do with my frying pan, DIY “grill marks” and my oven.
The whole process of my faux grilling starts off with me cutting grill mark like incisions along the tops of each of my eggplant slices before sauteing them up…
Then after topping them off with the amazing miso glaze, I pop them all into the oven to dry them out further and to achieve the perfect golden brown colour.
And there you have it, my Japanese miso glazed eggplant slices!
Now all I need is a real grill because nothing can replace the the experience that is BBQ-ing at a beach on a hot summer day.
What do you like to have at BBQs?
My favorite (besides grilled veggies) has got to be my maple glazed salmon or garlic shrimp skewers!
- 3 tablespoons miso paste
- 3 tablespoons mirin (Japanese sweet wine)
- 3 tablespoons Dashi broth (can sub chicken/vegetable broth)
- 2 teaspoons sugar
- 2 teaspoons sesame oil
- 2 medium or 3 small eggplants (about 400g)
- Stir the miso, mirin, dashi, and sugar in a small sauce pan on low heat until it thickens. This should take between 5 - 10 minutes and it should resemble a gravy like consistency. Set aside.
- Prepare the eggplant by removing the stems and slicing them into 1" rounds. Create 2 diagonal cuts both vertically and horizontally on one side of the eggplant to make a grid pattern (#).
- Soak the eggplants in cold water for 5 minutes and dry with a paper towel.
- Add the sesame oil into a saute pan and place the egg plants inside. Cook them for 5 - 7 minutes on each side or until golden brown and tender. Transfer the eggplant onto a lined baking sheet.
- Place about a teaspoon of the miso sauce onto each piece of eggplant. Bake the eggplant in the oven at 350F for 10 - 15 minutes or until golden brown.