Broiled eggplant halves topped with a sweet and savory miso glaze. Melty, creamy, and rich.
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7 items
Cut eggplant in half lengthwise. the flesh in a diamond pattern.
Brush flesh with oil. Broil or pan-fry face down until soft and browned.
Mix miso, mirin, sugar, and sake to make glaze.
Flip eggplant face up. Spread glaze generously over the surface.
Broil for 2-3 minutes until glaze bubbles and caramelizes.
Sprinkle with sesame_seeds and serve.
