BRIKA eats: Quick and easy miso eggplant

BRIKA eats

Our first experience eating eggplant flesh straight from the skin with just chopsticks was nothing short of transcendent - gone were any ideas about the humble eggplant being tough in texture and unsavory for the palette. Nutty, sweet, bubbly and delicious, the best part about this recipe is that it can be easily made in under twenty minutes flat. Make this tonight! Serves 4 INGREDIENTS Miso Glaze 3 tbsp sake 3 tbsp sugar 2 tbsp mirin 1 tsp fresh lime juice 4 tbsp white miso paste 4 Japanese eggplants 1 tbsp vegetable oil 1 tsp sesame seeds DIRECTIONS 1) Preheat broiler to high heat. Line a baking sheet with aluminium foil and coat with non-stick cooking spray. 2) For the miso glaze, in a small saucepan, combine sake, sugar, mirin and lime juice. Bring to a gentle boil over medium heat. Whisk for 2 minutes to dissolve sugar. Reduce heat to low and whisk in miso paste. Continue cooking 2 minutes, stirring often. Remove from heat and set aside. 3) For the eggplants, slice each one in half lengthwise, leaving stems on. Using the tip of a sharp knife cut a crisscross pattern into the flesh of each eggplant piece. Brush the cut side with vegetable oil and place cut side down on prepared baking sheet. Broil 3 minutes, flip pieces over and cook another 3-4 minutes. Remove from oven and spread miso mixture thickly onto each eggplant and sprinkle with sesame seeds. Place back under broiler for 1-2 minutes, until glaze is bubbly watch carefully so they don't burn. Recipe courtesy of Bite Me More

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