Ingredients Jump to Instructions ↓

  1. 6 Japanese eggplant s

  2. 1/4 cup white miso

  3. 1 garlive clove , pasted

  4. 2 T. honey

  5. 1 T. mirin

  6. 2 T. sesame oil

  7. 2-3 T. dashi (Japanese stock) or water

Instructions Jump to Ingredients ↑

  1. Cut the eggplant in half lengthwise and score each half with a cross-hatching pattern. Lightly salt the eggplant and place on a rack, cut side down, for 20 minutes. Wash off the salt and pat dry. Heat a grill pan to very hot, and place the cut side down and cook for 5 minutes. Turn over and cook another few minutes. Transfer to a platter and hold. To make the sauce, mix all the ingredients together, except for the dashi, and place in a small sauce pan. Heat to warm through, adding enough dashi to create a smooth sauce. Drizzle the warm sauce over the eggplant and serve. Optional: Garnish with sesame seeds.


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