Shu Han Lee is a very high end food blogger, food writer, and food stylist. She has worked with Jamie Oliver and has written for magazines. It wasn’t really my intention to change her recipe but I didn’t have the more flavorful Hatcho miso in my pantry that I need for her recipe. I used regular white miso instead and bumped up the miso by adding a splash of yuzu hot sauce. I also cooked it only slightly differently like the way I cook certain Mediterranean eggplant recipes. What I wound up with turned out FORKING SCRUMPTIOUS. Serving size is always difficult to judge. I used one regular medium sized eggplant. My guesstimate is that you would eat a quarter of the eggplant so I’m guessing 4 small side servings.
Ingredients for around 4 smaller side servings
1 eggplant – cut in half long ways – score tops in diamond shapes
1 heaping Tablespoon white miso paste
1 Tablespoon honey
1/2 teaspoon sesame oil
1 Tablespoon (or to taste) yuzu hot sauce (I used Trader Joe’s Brand….it’s more yuzu tasting than hot)
5 Tablespoons hot water
non stick spray
1 Tablespoon sesame seeds (to finish)
1 (or 2) scallion – diagonal cuts (to finish)
Directions
In a small mixing bowl mix together the miso, honey, oil, yuzu hot sauce, and hot water. Place the halved and scored eggplants and the mixing bowl liquid in a gallon Ziplock bag. Make sure the eggplant is cut side down in the bag so it can absorb liquid. Leave it on the counter for at least 30 minutes.
Set oven to 400 degrees F
Spray a baking sheet with non stick spray.
Take the eggplants out of the ziplock bag but keep the unabsorbed liquid to the side.
Place thee eggplants cut side down on baking sheet and let them cook for 25 minutes.
After 25 minutes turn thee eggplants over (cut side up) and pour extra reserved liquid over and into the eggplant halves. Leave them in the oven till they look slightly caramelized. Top them with sesame seeds and scallions.
Enjoy!
A Special THANKS!!!! To Shu Han Lee for sharing her amazing recipe so that I could come up with what I got here!
