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Japanese Eggplant Yuzu Misoyaki Recipe

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BY: Emily Chan

Japanese Eggplant Yuzu Misoyaki Recipe

Equipment Needed

baking sheet

aluminum foil

Cooking Time

40

minutes

Serving Count

2

servings

Ingredients

Serve with:

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

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

Instructions

  1. Preheat the oven to 400°F and line your baking sheet.
  2. Cut the eggplant in half lengthwise.
  3. 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.
  4. Bake eggplant, scored side up (without the Omsom starter), for 25-30 minutes, until lightly browned.
  5. Remove the eggplant from oven and spread the Omsom starter evenly over eggplant.
  6. 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!)
  7. You’re done! Serve with some of our suggested favorites. Enjoy!

step-by-step

WATCH THE FULL RECIPE VIDEO HERE!

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