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Categories:Viewed: 52 - Published at: 2 years ago
Ingredients
- 6 tablespoons shiro miso* (white fermented soybean paste)
- 3 tablespoons rice vinegar (not seasoned)
- 1 1/2 tablespoons water
- 3 3/4 teaspoons sugar
- 1 tablespoon finely grated peeled fresh ginger
- 2 tablespoons vegetable oil plus additional for brushing pan
- 6 Asian eggplants(about 8 inches), halved lengthwise
- 2 scallions, finely chopped
Method
- Preheat broiler.
- Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.
- Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan.
- Brush tops with 2 tablespoons oil (total).
- Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes.
- Brush generously with miso mixture and broil 2 minutes more.
- Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes.
- Serve sprinkled with scallions.
- *Available at Asian markets, specialty foods shops, and Uwajimaya (800-889-1928).
