Ingredients:
- 6 tablespoons shiro miso* (white fermented soybean paste)
- 3 tablespoons rice vinegar (not seasoned)
- Mirin
- 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
Preheat broiler.
Whisk together shiro miso, vinegar, mirin, 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.
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