Easy Made Miso Glazed Braised Eggplant

Wash the eggplants thoroughly under cold running water and pat them dry with a clean kitchen towel. Cut the eggplants into even slices about 1 cm thick. Sprinkle both sides of each slice with a pinch of salt and let them rest on a paper towel or colander for 15 minutes to draw out any excess moisture and bitterness. Afterward, gently pat the slices dry with a clean paper towel.

Combine the white miso paste, rice vinegar, soy sauce, honey and minced garlic. Whisk the ingredients until the mixture forms a smooth, thick glaze. Taste the glaze and adjust with more honey or soy sauce, depending on your preference for sweetness or saltiness.

Heat a large non-stick skillet over medium heat and add a tablespoon of oil. Once the oil is hot but not smoking, arrange the eggplant slices in a single layer in the pan. Sear them for about 3-4 minutes per side, until they turn golden brown and begin to soften. Work in batches if needed to avoid overcrowding.

Reduce the heat to low and return all the seared eggplant slices to the skillet. Pour the miso glaze over the eggplants, spreading it evenly with a spoon or spatula. Add 2-3 tablespoons of water to the pan to create steam and help the glaze penetrate the eggplant. Cover the skillet with a lid and braise for 8-10 minutes, flipping the slices halfway through to coat them thoroughly in the glaze.

Once the eggplants are tender and well-coated in the glaze, transfer them to a serving platter. Sprinkle with freshly chopped green onions and a pinch of sesame seeds for added texture and flavor. Serve immediately as a side dish or over steamed rice for a complete meal.

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