Miso Glazed Eggplants

By: Danny Chung

Eggplants2 big eggplantsCut off stem and calyx of the eggplantsCut the eggplants in half lengthwise,Score the flesh part in crisscross patternSoak the eggplants in water for 20 mins to get rid of the astringencyAfter that, remove eggplants and pat dry with paper towelSet asideIngredients for Paste3 tabsp sugar3 tabsp miso paste1 tabsp sake1 tabsp mirin½ teasp wasabi powderHeat in small pot until it starts to boil.Remove and set aside to coolIngredients for decorating the plate1 spring onion –cut into fine strips. Soak in water for 10 mins1 chili – cut into fine strips1 teasp white sesame seeds1 teasp black sesame seeds½ teasp of Nanami Togarashi (Japanese Chili Pepper)

CookingHeat 3 tabsp oil in pan under medium flamePlace eggplants flesh down and fry until golden brownTurn eggplants over to cook the skin side as well(Note: The eggplants are cooked when they start to bubble)Transfer eggplants to a baking trayBrush the flesh side liberally with the prepared miso pastePreheat oven to 200degCBake the eggplants for 15 minsWhen time is up, transfer eggplants on to a serving plateDress the dish with spring onion strips, chili strips, sprinkle with white and black sesame seedsLightly sprinkle the Japanese Chili PepperServe and enjoy.....