This has been a favorite of our family since I first made it. I was inspired by a YouTube video I watched about Nikkei cuisine (basically Japanese-influenced Peruvian cuisine) and since I had some eggplant in the fridge and all the other ingredients needed, I made this. The miso sauce was adapted from another recipe, but the cheese on top of the eggplant is “Nikkei-influenced”. You can also make this without the cheese on top and it is also delicious.
Miso Grilled Eggplant with Cheese
(taken and adapted from here)
For the miso sauce:
- 2 tablespoons miso (red or awase)
- 2 tablespoons sugar
- 1 tablespoon mirin
- 1 tablespoon sake
For the rest of the dish:
- 1 large eggplant (Japanese or Chinese ones preferred) halved or 6-8 small eggplants halved and scored (picture below)
- 1 spring onion, chopped (for garnish)
- 1 cup grated mozzarella cheese (optional)
- Olive oil
- 1 tablespoon toasted sesame seeds, for garnish
- Combine ingredients for miso sauce in a small saucepan and heat on low till sugar is dissolved and sauce is bubbling for about 2-3 minutes. Stir sauce to prevent burning. Set aside to cool.
- Heat a large saucepan on stove, add in some olive oil and place eggplant halves skin side up. Cook till each side is golden brown and eggplant is slightly soft, but still firm. This takes about 10 minutes or more depending on the size and thickness of the eggplant. You might need to add more oil along the way since eggplant is notorious for absorbing oil.
- Remove eggplant from pan and transfer to a lined baking tray. Spread the sauce evenly on the eggplant halves. Sprinkle with cheese, if using, and broil the eggplant for about 5 minutes or until tops are lightly browned and/or sauce is bubbly.
- Remove from oven and garnish with chopped spring onion and toasted sesame seeds. Serve immediately.