Baking eggplant softens and sweetens it into a delicious melty mess with the best texture. Add in a bit of caramelization and you’ve got a dish reminiscent of creme brûlée, only with a sweet and salty miso crust and a creamy eggplant custard.
Ingredients
1 tablespoon mirin
1 tablespoon sake
2 tablespoons shiro miso
2 tablespoons sugar
2 Japanese eggplants, cut in half lengthwise
1/2 teaspoon sesame oil
toasted sesame seeds
sliced green onions
more on iamafoodblog.com