Eggplants with Sesame in Glaze
Appetizers • Chinese
Description
Eggplants with Sesame in Glaze
Ingredients
- Miso Paste 4 tablespoons
- Sweet white wine 4 tablespoons
- Sugar 2 tablespoons
- Rice Vinegar 2 tablespoons
- Eggplants 8 pieces
- Sesame Oil 2 tablespoons
- Tahini 2 tablespoons
- Black sesame seeds 2 tablespoons
- Green onions 2 stalks
Step-by-Step Guide
Step 1
Mix the miso paste, wine, coconut sugar, and vinegar in a small skillet. Heat over low heat and simmer for 2 minutes until thickened. Keep warm.
Step 2
Preheat the oven to 200°C (392°F). Cut the eggplants in half lengthwise. Score the cuts both lengthwise and crosswise, brush with oil, sprinkle with salt, and bake on a baking sheet for 20 minutes, cut side up. Flip cut side down and bake for another 10 minutes.
Step 3
Increase the oven temperature. Flip the eggplants cut side up, and brush with the miso mixture. Place the baking sheet in the top position and bake at high temperature for 4-5 minutes. Transfer the eggplants to a plate, sprinkle with sesame and green onions. Serve with tahini.
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