Miso Eggplant (Nasu Dengaku)

Malzemeler

• 3 medium Japanese eggplants
• 3 tbsp White miso
• 2 tbsp Mirin
• 1 tbsp Sugar
• 1 tbsp Sesame oil
• 1 tsp Sesame seeds
• 200 g Steamed rice
• 1 stalk Green onion

Talimatlar

1. 1

   Halve eggplants lengthwise. Score flesh in crosshatch pattern.

2. 2

   Brush with sesame oil. Roast at 200°C for 15 minutes.

3. 3

   Mix miso, mirin, and sugar for glaze.

4. 4

   Spread glaze on eggplant. Broil 3-4 minutes until caramelized.

5. 5

   Sprinkle sesame seeds and green onion. Serve with rice.