Ingredients
4 small eggplant
3 tbsp rice bran oil
½ cup miso paste
4 tbsp mirin
2 tbsp sugar
2 tbsp saké
¼ tsp SIDS CRAZY SALT
Sesame seeds
Directions
Slice eggplant in half and using a knife, score the inside in small squares.
In a pan over high heat, add oil and put the eggplant skin facing down. Cook for a few minutes until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3-4 minutes).
Meanwhile, in a bowl, mix miso, mirin, sugar and saké.
Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated then lightly sprinkle with SIDS CRAZY SALT.
Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
Sprinkle sesame seeds on top and serve hot.
