Miso Butter Eggplant

Author

Helen Park

Servings

4–6

Ingredients

• 4 Tbsp butter, softened
• 2 Tbsp yellow miso (white or red also work)
• 2 Tbsp water
• 1 Tbsp sugar
• 1 pound eggplant, thinly sliced (small varietals like Italian, Chinese, or Japanese preferred)
• 1 Tbsp Yagenbori blend

Directions

1. Preheat the oven to 400°F.
2. In a small bowl, mix the softened butter, miso paste, water, and sugar until smooth.
3. Line a baking tray or casserole dish with parchment paper. Arrange the eggplant slices in overlapping layers.
4. Spread the miso butter evenly over the eggplant to coat all pieces.
5. Cover with foil and bake for 30 minutes, until the eggplant is tender.
6. Uncover and bake for 10 more minutes, until the miso butter is richly browned.
7. Sprinkle with Yagenbori as a finishing touch and serve warm.