After cooking more than 1 dish for the mega blogging marathon, I think I got in the habit of making more dishes. So here I am with the second Japanese dish for #Food of the World event that I served with Miso Noodle Soup.
I planted 2 eggplant plants in my raised garden bed and after waiting the whole summer, they have just started to grow some beautiful, long Japanese eggplants. I wanted to make a Japanese dish using them and found this simple Broiled Japanese eggplants with miso recipe on Fatfree Vegan’s site.
Eggplants are broiled until tender and then smeared with some sweet and salty miso sauce, then broiled again until the sauce is bubbly and delicious. I absolutely loved this dish, but if you know me, I’m partial to eggplants 🙂
2 halfEggplantsJapanese - medium, trim the stem end and cut in lengthwise
1tbspSake(substitute with dry vermouth or white wine or white wine vinegar)
Sesame seedsToasted - for garnish
Green onionsSliced - for garnish
In a small saucepan; combine mirin and sake (I used white wine vinegar) over medium heat. Simmer for about 2 minutes. Add miso and stir until smooth.
Stir in the agave nectar, reduce the heat to very low and continue to cook, stirring occasionally, while you broil the eggplants.
Brush the cut sides of the eggplant with sesame oil, if desired. Put the eggplants cut side down on a foil lined baking sheet and place it under the broiler for about 3 minutes, check often to make sure not to burn.
Flip them over, and broil for 3 more minutes or until the tops are light to medium brown. Make sure not to burn.
When the eggplants are tender, top each one with miso sauce and place them back in the oven and broil until the sauce starts bubbling, this will take less than a minute, so watch closely.
Serve hot, sprinkled with toasted sesame seeds and green onions.
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