Miso Glazed Eggplant (Air Fry or Baked)

Eggplant: A larger eggplant is easier to work with, but feel free to use what you have on hand, whether Japanese, Chinese, or American eggplants.

Miso paste: Miso paste is made from fermented soybeans. You can find it in the international section or at Asian grocery stores. White miso paste works best for this recipe as it's less salty and dark than any other type of miso.

Neutral oil: a little oil can help develop a lovely crust. Avocado oil or grapeseed oil is the best for this.

Sugar: A little bit of sugar helps balance the salty miso paste and creates a nice glaze on these Japanese eggplants.

Mirin: A type of Japanese rice wine that provides a sweet and tangy flavor.

Sake: Similar to mirin but with higher alcohol content, it adds sweetness and complexity to the sweet miso glaze.

Kecap manis: Also known as sweet soy sauce, this Indonesian condiment gives this miso aubergine dish a dark color and molasses-like flavor.

Optional: Sesame oil

Garnishes: white and black sesame seeds, green onion or spring onion

See recipe card for quantities.

Directions at eatwithcarmen.com

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