I may have mentioned before that eggplant is one of my favorite vegetables. Whether they are cooked in curry, sambal, as a chili bean sauce dip, or just like this, roasted with miso, they taste fantastic. You can prepare this Roasted Eggplant With Miso Sauce dish using either the regular Japanese or the Indian eggplant variety. I decided to use the latter variety as they are small and is packed full of flavors. The size of this variety also allows you to serve them whole, if you wish.
Roasted Eggplant With Miso Sauce
6 Small Indian Eggplant, whole
1 Tbsp Vegetable Oil
Toasted Sesame Seeds
3 Tbsp Miso Paste
4 Tbsp Sake
1 Tbsp Mirin
1 Tbsp Soy Sauce
2 tsp Sesame Oil
4 Tbsp Dashi Stock or Water
Preheat the oven at 205˚C (400˚F). Drizzle the eggplant with vegetable oil and wrap in a tin foil. Roast the eggplant for about 20 minutes. Then open the tin foil and roast the eggplant for another 10 minutes until they are soft.
In a saucepan over moderate heat, combine the sauce ingredients and bring it to a quick boil. Lower heat and gently simmer for about 3 to 5 minutes or until the sauce is thicken.
Serve the eggplant with some Miso sauce and top with sesame seeds.