Miso Eggplants

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Eggplant

  Raw

  2 eggplant, unpeeled (approx 1-1/4 lb) or 1.1kg

• Miso

  1 ¼ cup or 344g

• Rice wine vinegar

  2 tbsp or 30g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Sake

  Alcoholic beverage, made from rice

  1 tbsp or 15g

Directions

1. Slice eggplant in half and using a knife, score the inside in small squares.
2. In a pan over high heat, add oil and put the eggplant skin facing down.
3. Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
4. Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
5. Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
6. Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
7. Sprinkle sesame seeds on top and serve hot.

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