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Miso-Glazed Eggplant



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 pale golden and soften, 4 to 5 minutes.
Brush generously with miso mixture and broil 2 minutes more.
Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes.
Serve sprinkled with scallions.
*Available at Asian markets, specialty foods shops, and Uwajimaya (800-889-1928).