Miso-Cheese Baked Eggplant
ID: bdc7b4d5...
This Miso-Cheese Baked Eggplant is easy to prepare without using a stovetop by utilizing a microwave and a toaster oven. The sweet and savory miso glaze, infused with the refreshing aroma of shiso leaves, combined with the rich, melted cheese, clings to the juicy eggplant. It is the perfect side dish for rice or a snack to pair with drinks.
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🍳 Cooking Flow
Slice the eggplant, soak in water, pat dry, brush with sesame oil, and microwave until tender. → Whisk together the seasonings (miso, sugar, mirin, soy sauce, ginger, garlic) and stir in the chopped shiso leaves to create the miso glaze. → Place the eggplant on a piece of aluminum foil greased with sesame oil, fold up the edges of the foil to form a tray, and spread the miso glaze over the eggplant. → Top with cheese, toast until golden brown, and garnish with chopped green onions.
Cooking Steps
Brief Cooking Order
Slice the eggplant, soak in water, pat dry, brush with sesame oil, and microwave until tender. → Whisk together the seasonings (miso, sugar, mirin, soy sauce, ginger, garlic) and stir in the chopped shiso leaves to create the miso glaze. → Place the eggplant on a piece of aluminum foil greased with sesame oil, fold up the edges of the foil to form a tray, and spread the miso glaze over the eggplant. → Top with cheese, toast until golden brown, and garnish with chopped green onions.
Introduction
This Miso-Cheese Baked Eggplant is easy to prepare without using a stovetop by utilizing a microwave and a toaster oven. The sweet and savory miso glaze, infused with the refreshing aroma of shiso leaves, combined with the rich, melted cheese, clings to the juicy eggplant. It is the perfect side dish for rice or a snack to pair with drinks.
Step 1
Trim the stems off the eggplants and slice them into 3 even lengthwise pieces.
Step 2
Soak the sliced eggplant in water for about 5 minutes to remove bitterness, then pat dry thoroughly with a paper towel.
Step 3
Arrange the eggplant on a heat-resistant plate and brush the surface with sesame oil (1 tablespoon).
Step 4
Cover loosely with plastic wrap and heat in the microwave (600W) for 2–3 minutes until the eggplant is tender.
Step 5
Remove the stems from the shiso leaves, stack them, and finely chop. In a bowl, combine miso (1 tablespoon), sugar (2 teaspoons), mirin (1 tablespoon), soy sauce (1 teaspoon), grated ginger (1/2 teaspoon), and grated garlic (1/2 teaspoon); mix well, then fold in the chopped shiso.
Ingredients List
Important Notes
Pre-cooking the eggplant in the microwave ensures it stays juicy and shortens the toasting time. 🔥
Folding the edges of the aluminum foil into a box shape prevents the miso and cheese from dripping while baking. 💡
Adding shiso leaves provides a refreshing aromatic accent to the rich, sweet, and savory miso. ✨
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