Misoyaki Roasted Eggplant Recipe
Kizame Wasabi | Toasted Sesame Aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Misoyaki Roasted Eggplant
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a diamond pattern, being careful not to cut through the skin.
Make the Miso Marinade
In a small bowl, mix together the miso paste, mirin, soy sauce, sugar, and sesame oil until well combined.
Marinate the Eggplant
Brush the miso marinade generously over the scored flesh of the eggplant halves. Let them marinate for at least 15 minutes.
Roast the Eggplant
Place the marinated eggplant halves on a baking sheet, cut side up. Roast in the preheated oven for about 25-30 minutes, or until the eggplant is tender and caramelized.
Prepare the Toasted Sesame Aioli (optional)
In a bowl, mix 1/2 cup of mayonnaise with 2 tablespoons of toasted sesame seeds, 1 tablespoon of lemon juice, and salt to taste. Stir until smooth.
Serve
Once the eggplant is roasted, remove it from the oven and let it cool slightly. Garnish with kizame wasabi and serve with the toasted sesame aioli on the side.
