Miso goes well with many Japanese recipes. This is a quick and easy recipe combining miso and eggplants. Japanese eggplants are not as bitter as Western ones so there’s usually no need to add salt beforehand. You can also play around by using different types of miso based on your preference. My favorite is yuzu miso, which is a miso that combines the citrus scent and taste of yuzu that is abundant in the Kyushu region. Let us know if you enjoy this recipe!
Ingredients (5 servings)
Eggplant (なす / Nasu) （large size） 2½
Sesame oil (ごま油 / Goma-abura) 2tbsp
① Cut the eggplant in half lengthwise. These will eventually be placed skin side down on a plate, so cut a little bit of the skin off to help prevent the eggplant halves from rolling. On the flesh side of the eggplant halves, use a knife to make cuts in a crosshatch pattern in the flesh, with about 1cm (little more than 3/8 in.) separating the parallel cuts. This will make it easier for heat to penetrate. Do not cut completely through the eggplant halves.
③ Heat the sesame oil in a frying pan. Place the eggplant in the pan skin up. Once the eggplant is browned, turn it over.
④ Once both sides of the eggplant halves are cooked, transfer each to a plate and top with the dengaku miso and garnish with the white roasted sesame.
Recipe Developed by: Machiko Tateno