Miso Glazed Eggplant

Featuring Shared Cultures Sunchoke Miso

Add this to your weeknight rotation for an easy, flavorful, plant-based meal. The star of the show is the miso glaze—made with just a few pantry staples—that caramelizes beautifully on the eggplant for that perfect savory-sweet bite.

Ingredients

Main:

• 2 small eggplants
• Neutral, high-heat oil (e.g. avocado oil) 

Glaze:

• 3 tbsp Shared Cultures Sunchoke Miso or any Shared Cultures Miso of your choice
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp sake

Garnish:

• Scallions, thinly sliced
• Sesame seeds

Method

1. Prep the eggplant: Slice eggplants in half lengthwise. Score the flesh in a crosshatch pattern.
2. Pan-sear: Heat oil in a pan over medium heat. Place eggplants cut side down and cook for a few minutes until browned.
3. Flip to the skin side and cover. Cook for a few more minutes until softened and cooked through.
4. Make the glaze: In a bowl, mix together the sunchoke miso, mirin, sugar, and sake until smooth.
5. Glaze and broil: Brush a generous layer of glaze onto the scored side of each eggplant. Place under the broiler (middle rack) for 4–5 minutes until caramelized.
6. Finish and serve: Transfer to a plate, garnish with scallions and sesame seeds, and serve hot.

Recipe by @crazythickasians