Roast Eggplant with Sweet Sauce
Serving Size / Yield
- Japanese eggplants, 4-5, cut in halves
- Sesame seeds, toasted
- Vegetable oil
- Awase miso, 1/2 C (this is a mixture of white & red miso that can be bought packaged. Alternately, you can prepare the mixture separately at home.)
- Bonito powder, 1 tsp
- Mirin, 1 tbsp
- Sugar, 2 tbsp
Whisk together the miso, the mirin, and the sugar to make the sauce. Cook in medium heat for 4-5 minutes and until the ingredients are mixed together well. Gradually reduce the heat and add the bonito powder to the mixture.
Cut the eggplants in halves lengthwise and score criss-crosses to let the sauce get retained. Put the oven to 400 degree F and brush it with vegetable oil. Cook the eggplants well. Take them off the oven and souse them liberally with the sauce.
Before serving, sprinkle the preparation with sesame seeds.