Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Miso-Glazed Eggplant



Posts : 17993
Thanked : 881
Join date : 2013-01-12

Miso-Glazed Eggplant

Post by Lobo on Wed Jan 20, 2016 10:11 pm

Miso-Glazed Eggplant

Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4
To spice up your steamed rice, stir in 1/4 cup thinly sliced green onions and 1 Tbs. toasted sesame seeds.

  • Printer Friendly Version

  • 19


  • 2 Tbs. peanut oil, plus more for baking dish
  • 4 Asian eggplant, halved lengthwise and crosswise
  • 3 Tbs. white miso
  • 2 Tbs. mirin or sake
  • 1 tsp. sugar
  • 2 Tbs. vegetable broth
  • 1 tsp. Asian sesame oil
  • 2 Tbs. sesame seeds
  • Steamed rice for serving

Wine Pairing

This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.


Prepare the eggplant
Preheat an oven to 375°F. Oil a baking dish just large enough to hold the eggplant in a single layer.

In a large fry pan over medium-high heat, warm the 2 Tbs. peanut oil. Add the eggplant halves, cut side down, and cook until brown, about 5 minutes. Arrange the eggplant, cut side up, in the prepared dish.

Glaze and bake the eggplant
In a small bowl, stir together the miso and mirin until creamy. Stir in the sugar, broth and sesame oil. Spoon the glaze over the eggplant. Bake until the eggplant halves are soft yet still hold their shape and the glaze is bubbly and browned, 25 to 30 minutes.

Toast the sesame seeds
Meanwhile, in a small, dry fry pan over medium-high heat, toast the sesame seeds, shaking the pan frequently, until they start to pop, about 5 minutes. Sprinkle on the glazed eggplant and serve immediately with the steamed rice. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).

Related Tips

  • All About Eggplant

    Similar topics


    Current date/time is Thu Dec 08, 2016 5:01 pm