Eggplants with Sesame in Glaze

Appetizers | Chinese cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggplants with Sesame in Glaze

Ingredients

Miso Paste - 4 tablespoons
Sweet white wine - 4 tablespoons
Sugar - 2 tablespoons
Rice Vinegar - 2 tablespoons
Eggplants - 8 pieces
Sesame Oil - 2 tablespoons
Tahini - 2 tablespoons
Black sesame seeds - 2 tablespoons
Green onions - 2 stalks

Step by Step guide

Step 1

Mix the miso paste, wine, coconut sugar, and vinegar in a small skillet. Heat over low heat and simmer for 2 minutes until thickened. Keep warm.

Step 2

Preheat the oven to 200°C (392°F). Cut the eggplants in half lengthwise. Score the cuts both lengthwise and crosswise, brush with oil, sprinkle with salt, and bake on a baking sheet for 20 minutes, cut side up. Flip cut side down and bake for another 10 minutes.

Step 3

Increase the oven temperature. Flip the eggplants cut side up, and brush with the miso mixture. Place the baking sheet in the top position and bake at high temperature for 4-5 minutes. Transfer the eggplants to a plate, sprinkle with sesame and green onions. Serve with tahini.