Japanese Eggplant Yuzu Misoyaki Recipe

Name: Japanese Eggplant Yuzu Misoyaki Recipe
Cook time: 40 min
Total time: 40 min
Cuisine: yuzu-misoyaki
Ingredients: Omsom Japanese Yuzu Misoyaki Starter; 1 large eggplant; salt

This Japanese eggplant is a classic use-case of our Yuzu Misoyaki glaze -- perfectly coated + delicious ✨

Emily Chan, @emchan68

40 min

serves 3-4

Equipment

baking sheet
aluminum foil

Ingredients

Serve with:

Traditional: Serve with white rice, pickled ginger, and lemon.

Mix it up: Serve with a side salad and roasted vegetables.

Instructions

Preheat the oven to 400°F and line your baking sheet.
Cut the eggplant in half lengthwise.
Using a sharp knife, score the eggplant by cutting 4-5 diagonal cuts into the flesh (make sure not to cut through the skin!). Rotate eggplant 45 degrees, and repeat the diagonal cuts, creating a diamond pattern.
Bake eggplant, scored side up (without the Omsom starter), for 25-30 minutes, until lightly browned.
Remove the eggplant from oven and spread the Omsom starter evenly over eggplant.
Turn the heat up to a broil, move the tray to the top rack, and broil for 5-7 minutes, until golden and charred in places. (You want the starter to turn into a deep caramelized glaze, so don’t worry if it gets dark!)
You’re done! Serve with some of our suggested favorites. Enjoy!