Serves6 (SIDE DISH)
- Active Time:15 min
- Start to Finish:25 min
August 2004
Shiro miso imparts a nutty, slightly sweet flavor.
-
6
tablespoons
shiro miso* (white fermented soybean paste)
-
3
tablespoons
rice vinegar (not seasoned)
-
1 1/2
tablespoons
water
-
3 3/4
tablespoons
sugar
-
1
tablespoon
finely grated peeled fresh ginger
-
2
tablespoons
vegetable oil plus additional for brushing pan
-
6
Asian eggplants (about 8 inches), halved lengthwise
-
2
scallions, finely chopped
-
Preheat broiler.
-
Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.
-
Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan. Brush tops with 2 tablespoons oil (total). Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes. Brush generously with miso mixture and broil 2 minutes more. Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes. Serve sprinkled with scallions.
*Available at Asian markets, some specialty foods shops, and Uwajimaya (800-889-1928).
