Eggplant Dengaku
- ¼ cup mirin
- 2 teaspoons soy sauce
- 2 tablespoons water
- 5 teaspoons agave
- ¼ cup red miso
- 2 pounds eggplant, cut ½-inch thick
- Sliced scallions, for garnish (optional)
Instructions:
A staple on Japanese restaurant menus, this eggplant is broiled and coated in a rich, pungent, and slightly sweet miso sauce.
- In a saucepot, combine the mirin, soy sauce, and agave. Bring to a boil and then lower the heat. Add the agave and miso. Stir over very low heat, whisking often, until it is smooth.
- Preheat the broiler and place a rack about 6 inches from the heat. Spray a large-rimmed baking sheet with nonstick cooking spray. Arrange the eggplant slices in a single layer and spray lightly with cooking spray. Broil for about 6 minutes; the tops should be browned and the eggplant should be cooked but still a bit firm. Remove from the oven.
- Use a tablespoon to divide the miso sauce among all the eggplant slices, then use the back of the spoon to spread it on each entire slice. Place back in the broiler and broil for 2 more minutes. The miso should be a little bubbly. Serve as soon as you can.