- 2 eggplants
- 2 tablespoons red miso
- 1 tablespoon sake
- 1 tablespoon mirin
- 1/ 2 cup kombu dashi
- 1 tablespoon maple syrup
- 1 tablespoon cornstarch
- 1/ 4 cup water
- 2 tablespoons olive oil
- Salt, as needed to sweat eggplants
Peel the eggplant skin in stripes (you don't have to peel all of the skin off). Cut each eggplant in half vertically. Make slits over the surface but don't cut through the skin. Sprinkle salt over the eggplant surfaces and let them sit for at least 10 minutes to draw out moisture.
Pat the eggplants dry. Optionally spray/brush oil over the tops of eggplant. Microwave until soft, around 5 minutes. Flip halfway through.
Meanwhile, mix together the cornstarch and water to make a slurry. Set aside. Combine miso, sake, mirin, dashi and maple syrup in a small saucepan over medium low heat. Stir continuously. When the miso mixture starts boiling, add the cornstarch slurry and continue to mix until the glaze has thickened. Turn off the heat and let sit while you prepare the eggplants.
Heat a pan over medium heat. Brush oil over the cut sides of the eggplants. Place the eggplants cut side down on the frying pan and cook until soft and browned. Brush remaining oil on the other side of the eggplants and flip eggplants over. Cook till browned and soft. Pour miso glaze over top and serve while still warm.