Japanese Eggplant Dengaku (Miso glaze)
japanese eggplants sliced
can substitute with italian eggplant also
without dashi (fish stock)
Sesame oil for brushing
as a garnish
Preheat oven to 450 F. and line baking sheet with parchment paper.
Wash and slice eggplant to about 1/2 in. in thickness and spread eggplant on baking sheet
Bake for 7-8 minutes, remove as flesh appears to turn light brown. Meanwhile, mix remaining ingredients – miso paste, mirin, soy sauce and sugar.
Once eggplant has baked, remove from oven, brush with sesame oil and drizzle glaze over the top of each slice.
Return to oven for another 4 to 5 minutes, watch closely to avoid burning the glaze. Remove from oven, top with sesame seeds and serve
can substitute with Italian eggplant