Miso-Glazed Eggplant

Miso-Glazed Eggplant
Photo by Romulo Yanes


  • 6 Asian eggplants
  • 6 tablespoons shiro miso (white fermented soybean paste)
  • 3 tablespoons rice vinegar (not seasoned)
  • 2 scallions
  • 1 tablespoon fresh ginger
  • 3 ¾ teaspoons sugar
  • 2 tablespoons vegetable oil
  • + 1 more ingredients
    • 1 ½ tablespoons water

Preheat broiler. Whisk together shiro miso, vinegar, 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 p...

View full recipe at Epicurious


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