I’m a huge fan of eggplant. I love to eat it. But the problem is: I’ve eaten eggplant so many times (too many) that I can’t really remember exactly how the first one tasted. I can’t even remember if it was good.
The reason I’m not a very good eggplant eater is that I usually cook eggplant with a heavy hand. I think I’ve done it so often, I’ve become jaded to eggplant.
But when I found that eggplant is one of the most versatile vegetables, I decided to try and play around with it. I wanted to add some new flavor to it, and I wanted to find a new way of cooking it.
So I searched and searched to find a way of roasting eggplant. It turned out that there are many ways to roast eggplant, but they all have one thing in common: they all involve a lot of oil.
I wanted something simpler, and more healthful. So I decided to make something that would involve a small amount of oil (but not too little).
And I decided to use miso.
Miso is one of the most healthful condiments out there. In fact, it’s one of my favorite condiments. I could eat it by the spoonful.
It’s salty, it’s sweet, it’s savory, it’s tangy, and it’s incredibly versatile. It’s a great ingredient to have in your pantry.
So I decided to use miso to make a glaze for roasted eggplant. It’s a simple and delicious recipe that just takes a few minutes to prepare.