Miso Glazed Eggplant

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Any eggplant will work, but I generally prefer the long Japanese-style eggplants.

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• 2 eggplants

Thoroughly wash and cut the eggplants in half.

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Place eggplants in 6 or 8 qt Instant Pot. Can also steam if you don't have an Instant Pot.

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Set timer for 10 min and pressure cook on high. If steaming without pressure cooker, will likely take a lot longer. Cook until completely soft.

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Once timer goes off, let the pressure naturally release for another 10 min and then open lid.

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Carefully move eggplants onto an aluminum foil lined baking tray. Note the eggplants will be super soft, so use a pair of tongs to move (chopsticks won't work!)

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Use a sharp knife to cut down the middle of each eggplant and spread apart.

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For the miso paste, I like to use the Hikari brand of white organic miso. Available at Loblaws and T&T.

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• 10 g white miso paste

Place 30g of miso paste into bowl.

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• ⅔ tbsp mirin
• ⅔ tbsp extra-virgin olive oil
• ⅓ tbsp Shaoxing wine
• ⅓ tsp sesame oil
• ⅔ tsp sesame seeds
• ⅛ tsp onion powder
• ⅛ tsp garlic powder

Mix in rest of ingredients (except the parsley and chives) and throughly blend until smooth. Note, the Shaoxing wine available at most grocery stores already contain salt, so no need to add more. If you don't have Shaoxing wine, you can use dry Sherry instead and add a little salt directly to the eggplants.

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Pour the miso mix over each eggplant.

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Place in oven for 15 min at 350 F.

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After 15 min, set the oven to broil on high and let the tops brown a little (around 3 mins, but carefully watch to ensure it doesn't char).

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Remove eggplants from oven.

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• ⅓ tsp dried parsley
• ⅓ tsp dried chives

Sprinkle the parsley and chives over each eggplant.

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Carefully move to serving plate. Note the eggplants are super soft, so use tongs and a spatula to move each piece without it falling apart.

Enjoy your meal!