Step-by-Step Guide to Prepare Award-winning Grilled Eggplant with Miso Paste

Grilled Eggplant with Miso Paste.

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, grilled eggplant with miso paste. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Grilled Eggplant with Miso Paste is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it's fast, it tastes yummy. They're nice and they look fantastic. Grilled Eggplant with Miso Paste is something that I've loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have grilled eggplant with miso paste using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Grilled Eggplant with Miso Paste:

1. {Make ready of a little big eggplant (remove the stem, cut in half lengthwise, prick holes in a whole cut end of a eggplant with a fork.).
2. {Make ready of *Miso sauce:*.
3. {Prepare of white miso.
4. {Prepare of mirin.
5. {Prepare of sake.
6. {Prepare of sugar.
7. {Get of vegetable oil.

Instructions to make Grilled Eggplant with Miso Paste:

1. Put * marked ingredients in a pan, turn on the low fire and stir with a spatula constantly until the sauce becomes thick, for 3~4 mins..
2. Heat the oil in a pan, cook the cut end of a eggplant over low heat until it becomes golden brown for about 3~4 mins. Turn the eggplant over and cook in the same way for about 3~4 mins..
3. Put the miso sauce on the cut end of a eggplant, and grill with toaster oven until well browned..
4. Top with shiso leaves. (optional).

So that's going to wrap it up with this exceptional food grilled eggplant with miso paste recipe. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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