Today I was a bit stuck on what I was going to roast! So on the way home I stopped at small market… lo and behold, they had the most lovely Indian eggplants. These are super cute and about the size of an extra large hen’s egg. Of course I forgot to take a photo of them before I started preparation. I’m still not used to cooking with a camera in one hand.
Roasted Miso Eggplant with Honey Sesame Glaze
Small eggplants, sliced in half lengthwise
honey (brown sugar or brown rice syrup)
Smear white miso all over the eggplant halves and set aside to marinate for an hour. UPDATE: The longer you marinate the better it tastes. So given the extended prep time, this dish is obviously not a speed- bento item but more of a “cook some for dinner and save a few for tomorrow’s bento” type of recipe.
Scrape excess miso off the eggplants. Place them cut side up and bake at 350 degrees for 15 minutes.
Then turn up the heat to 450 and roast for 8-10 minutes. I forgot to take the photo at this phase too. Sorry.
Mix equal parts of sesame oil and honey. Brush this glaze across the eggplants and dip in the sesame seeds. Again, I forgot to photograph the brushing of the glaze.
I think the next time I’ll toast the sesame seeds. When I execute the “do over” I be sure to take photos of each step. Maybe if I wear the camera around my neck I won’t forget.