Miso-Glazed Eggplant
Nasu dengaku: eggplant halves roasted until the flesh collapses, then covered in a sweet-salty miso glaze and put under the broiler until it bubbles. Eggplant soaks up an alarming amount of oil in a frying pan; roasting it instead gets the same silky inside for two tablespoons.
At a glance
Ingredients and method are in the app
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