Eggplant, also commonly known as Brinjal or Aubergine is a staple in our stir-fry dishes. There are various ways to cook miso glazed eggplant – pan-fried, air fry or oven baked. The eggplant’s spongy meat makes is a natural flavor absorber, making it an ideal combination with the sweet and savory miso-based sauce – “Umami Bomb”!
Ingredients (Serves 2):
2 Eggplant (200-300G)
Soy Sauce ½ tbsp
Water or Sake/Rice Wine 1 tbsp
Sesame Oil 1 tbsp
Grated Ginger ½ tbsp
Sugar 5g
Miso (White) 1 tbsp
Note: If you would like a milder taste of the eggplant, sprinkle it with salt and wait for around 30 mins before dabbing away the excess water. Likewise, decrease the amount of soy sauce and miso for a healthier version!
Instructions:
1. Score the Eggplant, this helps to decrease the cooking time and allow better infusion of flavors!
2. Cook the eggplant to your preferred texture. If you prefer a softer texture, steam it for around 8 to 10 mins. If you prefer a firmer texture, pan-fry it for 5-8mins, once the outer skin turn golden brown, flip them over to cook the other side.
3. Once cooked, turn down the heat and apply the glaze. Steam or pan-fry for another 1 to 2mins!
4. Garnish with spring onions (optional)
This sweet and savory side dish is best accompanied with rice!
