Prep 10 mins
Cook 10 mins
Every year I plant Japanese eggplant in my garden... my favorite way to eat it is simply grilled, then sliced with soy sauce and ground roasted sesame seeds. I was overwhelmed with eggplant last season, and had to "branch" out to other methods. This is a recipe my Japanese mom taught me. Make subsitutions at your own risk! :) I can only tell you this is great as written!!!
- 1⁄4 cup mirin (sweet rice wine)
- 3 tablespoons yellow miso (soybean paste)
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon dark sesame oil
- 1⁄2 teaspoon crushed red pepper flakes
- 2 garlic cloves, minced
- 4 Japanese eggplants, cut diagonally into 1/2-inch-thick slices (about 1 pound)
- cooking spray
- 1 tablespoon sesame seeds
- 1⁄4 cup thinly sliced green onion
- Preheat broiler.
- Combine first 6 ingredients, stirring with a whisk. Arrange eggplant slices on a baking sheet coated with cooking spray. Spread mirin mixture evenly over the eggplant slices, and sprinkle with sesame seeds. Broil 8 minutes or until topping is golden. Place eggplant slices on a platter, and sprinkle with onions.
These were different and interesting and good! I used regular eggplant and white miso. I put them in the broiler and walked off for a moment and they burned a little, but still good. Thanks! Made for PRMR.