Baked Miso-Shichimi Eggplant
Baked Miso-Shichimi Eggplant
Baked Miso-Shichimi Eggplant
By Erica Perez
Serves 4 as a side dish
Shichimi Togarashi is an excellent complement to the traditional Japanese pantry ingredients of mirin, miso, sesame and rice wine vinegar. I love eggplant, but I wanted a little variety from the Italian preparations with tomato and cheese. (Make no mistake, I still love eggplant with tomato and cheese!) But this eggplant recipe has plenty of umami and a spicy kick from the Togarashi.
Ingredients
- 5 small Japanese eggplants, tops trimmed and cut in half lengthwise
- sesame oil for brushing
- 1/2 cup white miso
- 2 tablespoon sugar
- 1 tablespoon mirin
- 1 tablespoon rice wine vinegar
- juice of 1/2 a lemon
- chopped cilantro, for garnish
Oaktown Spice Shop Shichimi Togarashi for sprinkling
Directions
- Preheat oven to 400 degrees. Score the cut side of the eggplant with deep criss-cross cuts. Brush the eggplant pieces with sesame oil, including the skin side.
- Place eggplant on a baking sheet and bake until cooked through, about 30 minutes.
- Meanwhile, in a saucepan over medium low heat, whisk together miso, sugar, mirin, vinegar and lemon juice. Heat until the mixture starts to boil.
- After the eggplant is done baking, switch to broil. Brush the cut side of the eggplant with the miso mixture and broil for about 4-6 minutes, until the sauce caramelizes. Garnish with cilantro and Shichimi Togarashi.
