Eggplant with Sweet Miso

Name: Eggplant with Sweet Miso
Yield: makes 4 servings
Ingredients: 4 small or 2 large thin, long eggplant; 1/4 cup peanut oil or neutral oil, like corn or grapeseed; 1/4 cup dark (“red”) miso; 1 teaspoon sugar; 1 tablespoon mirin or 1 1/2 teaspoons honey thinned with water; 1 tablespoon rice or other mild vinegar, or to taste; Lightly toasted sesame seeds (page 596)

December 14, 2011

The Japanese not only love eggplant; they also produce some of the best—the slender, long, lavender-colored varieties are sweeter and firmer than the fat, almost black ones. Here the skinny ones are essential. Make this up to an hour in advance; like many eggplant dishes, it’s good at room temperature. Or make in advance and run under the broiler to reheat, until the miso topping bubbles (reserve the sesame seeds until after you do this).

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