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Miso-Glazed Eggplant

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This dish satisfies on many levels: meaty and rib-sticking while salty from the miso with a creamy eggplant texture.


Makes 4 servings.

1/4 cup yellow miso (or a mix of white and yellow)
2 tablespoons sake
1 tablespoon agave syrup
Red chile flakes
1 teaspoon sesame oil
1 tablespoon walnut or olive oil
4 Japanese eggplants (about 1 1/2 pounds total), trimmed and cut in half lengthwise, then scored 1/2 inch deep on the flesh side
1 teaspoon toasted sesame seeds


1. Combine miso, sake, agave syrup, and a pinch of chile flakes in a small bowl. Set aside.

2. In a large cast-iron (or other heavy) pan, heat both oils over medium-high heat. Add the eggplant, cut-side down, and cook without turning until it starts to brown, about 3 minutes. Using tongs, carefully turn the pieces over so that the scored flesh is now facing up. Turn on your broiler.

3. Gently brush or spoon the miso mixture evenly over the eggplant. Place the pan under the broiler and cook until the eggplant starts to turn deep brown, 1 to 3 minutes.

4. Sprinkle the eggplant with sesame seeds and serve hot.

Recipe printed with permission from The Breakaway Vegetarian Cook: An Umami-Intensive Journey Into Vegetables, by Eric Gower (Breakaway Cook, 2011).
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