Eggplant With Sweet Miso Glaze Recipe

About this recipe

A delightful dinner dish featuring tender eggplant glazed with a sweet and savory miso sauce, perfect for vegetarians seeking a flavorful solution.

Ingredients

• 2 Medium Aubergine/Eggplant Medium (Pack Of 2)
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Silver Spoon Granulated Sugar
• - Ktc Vegetable Oil

Instructions

1. 1. Remove the stems of the eggplants and cut each in half lengthwise.
2. 2. Using a small pointed knife, make shallow cuts in a checkerboard pattern on the cut surfaces of each eggplant.
3. 3. Heat 1 inch of vegetable oil in a skillet over medium heat. Place the eggplant halves cut-side down and cook until golden brown, about 4 minutes.
4. 4. Flip the eggplant halves and cook on the other side over medium-low heat until tender, approximately 3 minutes.
5. 5. Drain the cooked eggplant on a paper towel to remove excess oil.
6. 6. In a small bowl, combine 2 tablespoons granulated sugar with 2 tablespoons vegetable broth, stirring until the sugar dissolves to create a sweet glaze.
7. 7. Spread the sweet glaze evenly over the cut surfaces of the cooked eggplant and serve warm on four plates.