Inspired by the cheapness of eggplants at the market, I decided to try my hand at miso eggplant from this recipe. Everything was fine, except the following changes:
- 2 cups of miso mix for 4 eggplants? No way. I didn’t know what to do with 2 whole cups of the miso mix and decided to distribute it evenly over the eggplants. WAY TOO SALTY. Ended up scraping off the excess miso and eating the eggplant with a touch of the miso. I would suggest half the miso mix or double the eggplants next time.
- Pan seared the eggplants in a sautee pan first, instead of broiling them pre-miso basting.
I’d make this again, maybe even with different vegetables like zucchini.