There were many years in my life where I was very allergic to eggplants and it was a sad dark time. Now that I have recovered, of course I have to make up for the loss time and get me a regular dose of eggplant love.
This recipe is incredibly easy, basically just stir, brush, and in the oven it goes…where it transforms into sticky, caramelized, salty-sweet goodness…hm…
Is there anything you’ve not been able to have because of allergies or sensitivities that you miss?
Adapted from Serious Eats
Prep Time: 10 Minutes | Cook Time: 35 Minutes | Yields: 6 Servings
- Preheat oven to 350F. Place the oven rack in the middle of the oven.
- Combine mirin, sake, miso, and sugar in a small bowl and stir with a fork until a paste is formed. Set aside.
- Spread the miso glaze generously on the cut surface of the egg plants. Place, cut side up, on a foil-lined baking sheet. Lightly tent with aluminum foil. Bake for 25 minutes.
- Remove foil cover and heat broiler on high and broil until the eggplants are completely tender and the glaze has begun to caramelize, about 10 minutes. Transfer to serving dish and sprinkle with scallions.