Miso Broiled Eggplant

I am convinced people don’t like eggplant because they have never had eggplant cooked this way. Every time I make this eggplant, it is a HUGE hit, and convert any eggplant hater into an eggplant lover.

Ingredients and Substitutions:

• Japanese Eggplant – the star of this dish is the Japanese eggplant. It is smaller, skinnier, and better texture and flavor in my opinion. You cannot sub this for the larger eggplant that is more common, it will be far to bitter, and large for this cooking method. Stick to Japanese eggplant or smaller eggplant.
• Miso – I use white miso here, but any miso can be used. If you cannot have soy, you can substitute for chickpea miso.
• Maple syrup – this is the sweetener I use in the miso sauce. You can substitue for standard white sugar, or honey.

Tips for Cooking Miso Eggplant:

• Halve and score the eggplant for better presentation.
• Sear first in a pan on both sides, this will partially cook it and get some color on it.
• Brush with the miso glaze and broil until caramelized.

Ingredients:

• 3 Japanese eggplant, sliced in half, cut into smaller sections if needed to fit the pan, and scored
• Avocado oil
• 2 tbsp miso paste
• 1 tsp sesame oil
• 2 tsp mirin
• 1 tbsp coconut aminos
• 1 tbsp maple syrup
• garnish: sliced scallions

Preparation:

STEP 1.

Preheat the oven to broil.

Prepare the eggplant. Slice in half and then into thirds so it will fit in the pan. Score the flat side to make a crosshatch pattern.

STEP 2.

In a large, nonstick pan, over medium heat, add avocado oil and sear the eggplant, flat side down, until golden brown. Around 4-5 minutes. Flip over and cook another 1-2 minutes. Remove from the pan and place on a sheet tray.

STEP 3.

Whisk together the miso, mirin, sesame oil, coconut aminos and maple syrup, until smooth. Brush the mixture onto the crosshatch side of the eggplant.

STEP 4.

Broil the eggplant for 5-6 minutes, or until the miso is caramelized. Serve topped with scallions.