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Japanese Eggplant Dengaku (Miso glaze)

Ingredients

Scale
  • 4 japanese eggplants sliced (can substitute with italian eggplant also)
  • 2 Tablespoons miso paste (without dashi (fish stock))
  • 2 Tablespoons mirin
  • 1/2 teaspoon shoyu (soy sauce)
  • 1/2 teaspoon white sugar
  • Sesame oil for brushing
  • sesame seeds (as a garnish)

Instructions

  1. Preheat oven to 450 F. and line baking sheet with parchment paper.
  2. Wash and slice eggplant to about 1/2 in. in thickness and spread eggplant on baking sheet
  3. Bake for 7-8 minutes, remove as flesh appears to turn light brown.
    Meanwhile, mix remaining ingredients – miso paste, mirin, soy sauce and sugar.

  4. Once eggplant has baked, remove from oven, brush with sesame oil and drizzle glaze over the top of each slice.
  5. 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

Notes

can substitute with Italian eggplant

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