Miso grilled eggplant

Brush sweet doenjang Korean soybean paste sauce on eggplant cooked gently in oven and bake.

30 min · 2 servings

Ingredients

eggplant, 300 g Japanese Soybean Paste, 30 g Mirin, 20 ml sugar, 12 g cooking oil, 15 ml sesame seeds, 5 g Water, 20 ml

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Cut eggplant in half lengthwise and make a lattice cut inside.
Boil doenjang Korean soybean paste, Mirin, sugar, and water over low heat for 2 minutes.
Brush eggplant with oil and bake at 200°C oven for 18 minutes.
Spread doenjang Korean soybean paste sauce and grill for 3 more minutes, then sprinkle sesame seeds.

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Food nutrition

Linked recipes are cooking ideas; this table is not the nutrition of those finished dishes.

sesame seeds (black · dried) →