From The Vegan ABCs Cookbook by Lisa Dawn Angerame, this Miso Eggplant is roasted and broiled with delicious miso glaze made with miso paste, oil, mirin, tamari, and apple cider vinegar. It is delicious with a slightly sweet-savory taste
1TablespoonSunflower oilfor brushing - you will also use more sunflower oil in the miso glaze
2Tablespoonsmellow white miso
1Tablespoonapple cider vinegar
2scallionswhite and green parts
2teaspoonstoasted sesame seeds
Line a sheet pan with paper towels. Cut the eggplants in half lengthwise.
To score the flesh, use a paring knife to cut diagonal lines about 1 inch (2.5 cm) apart, without cutting through the skin. Turn and cut diagonal lines in the other direction, resulting in a diamond pattern.
Generously salt the eggplants and lay them flesh side down. Let the eggplants sit for at least one hour.
Preheat the oven to 400°F (204°C). Line a half sheet pan with parchment paper.
Pat the eggplants with a clean paper towel to absorb any remaining water. Lightly brush the egglants all over with sunflower oil and place them cut side down on the sheet pan.
Bake for 20 minutes until the flesh is soft and golden brown.
In the meantime, make the miso glaze. In a small mixing bowl, add ghe miso, sunflower oil, mirin, tamari and apple cider vinegar. Break up the miso with a small silicone spaltula and whisk it together until completely smooth.
Take the eggplants out of the oven and turn the oven to the broiler setting.
Turn the eggplants over and brush the flesh with the miso glaze, coating the entire surface. broil until the glaze has caramelized and is charred in spots, about 5-8 minutes.