1 tbsp mirin
2 tbsp shiro miso (white miso)
2 tbsp sugar
1/2 tsp sesame oil
1-2 tbsp water, to thin it out
I grilled my eggplants in the oven, set to 200C, but you can also do it on the stove. I first sliced my eggplant into thick pieces and lightly salted them. When beads of moisture appeared, I patted dry with a paper towel, then sprayed them with oil and popped them under the grill. When they’re a light brown, I just brushed them with the glaze and put them back under to finish off.
So simple, and tasty. I have it on rice as a light lunch, but you can definitely also have it as part of a larger meal.
What’s your favourite eggplant recipe?