Prep: 5 mins – Cook: 10 mins – Total: 15 mins
2 small eggplant 2 tablespoons vegetable oil or other neutral oil 1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste) 2 tablespoons mirin 1 tablespoon granulated sugar 1 tablespoon sake sesame seeds
Slice eggplant in half and using a knife, score the inside in small squares. In a pan over high heat, add oil and put the eggplant skin facing down. Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes). Meanwhile, in a bowl, mix miso, mirin, sugar and sake. Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated. Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven. Sprinkle sesame seeds on top and serve hot.
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Prep: 5 mins – Cook: 30 mins – Total: 35 mins
2 medium Eggplant (~1 lb each) 1/4 cup Olive Oil 1/2 tsp Sea salt 1/2 tsp Garlic powder 1/4 tsp black pepper
Preheat the oven to 400 degrees F (204 degrees C). Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you’ll have more to grab onto as you slice. Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper. Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.
This delicious recipe and photos were created by WholesomeYum.com, we just shared it! Check them out for more awesome ideas!
Prep 15 mins – Cook 40 mins – Total 55 mins
3 tablespoons melted butter ½ cup Corn Flakes cereal crumbs ¼ cup grated Parmesan cheese ½ teaspoon salt Dash of pepper 1 small eggplant 1 egg, beaten 1 cup marinara sauce 2 ounces (½ cup) shredded mozzarella cheese
Preheat oven to 400F (200C). Pour melted butter into a 11 x 7-inch baking dish. Set aside. Place egg in a shallow dish. Set aside. In a separate shallow dish, combine Corn Flakes crumbs, Parmesan cheese, salt and pepper. Set aside. Peel eggplant and cut into ¾-inch thick slices. Dip each slice in egg and coat with crumb mixture. Place in a single layer in the prepared baking dish. Bake for 20 minutes; flip the slices over and bake for an additional 15 minutes. Pour marinara sauce over eggplant and top with mozzarella cheese. Bake for 3 more minutes, or until cheese is just melted.
This recipe and photos were created by TheSeasonedMom.com. We just shared it! Their website is awesome, we definitely recommend checking it out for more ideas!