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Miso-Glazed Japanese Eggplant
Rini
Quick and Easy lightly roasted Miso-Glazed Japanese Eggplant
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Appetizer
Cuisine
Japanese
Servings
2
People
Calories
77
kcal
Ingredients
1x
2x
3x
1
Japanese Eggplant
Long and Slender
2
Tsp
Yellow Miso
1 ½
tsp
Mirin
1
tsp
sugar
or to taste
½
tsp
ginger
finely grated
½
tsp
vegetable oil
for the miso mixture
½
tsp
sunflower oil
for glazing
1
tsp
Panko breadcrumbs
or regular crumbs
1
tsp
sesame seeds
for garnish
½
tsp
soy sauce
1
tsp
water
Instructions
Bring your broiler to warm up to 400 degrees
Cut the eggplant in half and lengthwise
Using a spoon, remove the pulp from the eggplant
In a small pan, add the vegetable oil. Allow it to warm up a little
Add the eggplant pulp, breadcrumbs and soy sauce
For the glazing, bring together the Miso, Mirin, sugar, ginger and water
Brush the eggplant with the sunflower oil
Brush the top of the eggplant with the Miso mixture
Add the pulp mixture in the middle of the eggplant and flatten it.
Place the eggplant on an aluminum foil or a baking sheet.
Place the eggplant in the broiler and let it broil until golden brown
Remove from the broiler serve immediately with a side of soy sauce or wasabi sauce.
Notes
Nutrition Info is approximate
Nutrition
Serving:
2
Eggplants
Calories:
77
kcal
Keyword
miso glazed eggplant
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