Spicy Miso Eggplant Recipe (with Video)

1. Peel and quarter 2 eggplants.
2. Season generously with salt and let sit for at least 30 minutes.
Make the spicy miso glaze
1. Add mirin to a saucepan and reduce over medium high until it reaches syrupy consistency.
2. Whisk in miso and gochujang, simmer over low for a minute, then turn off the heat.
Prepare the eggplant
1. When the eggplant is done sitting in the salt, it will have leeched water out.
2. Blot this water off with paper towels.
3. Heat 1/2 inch of oil over medium high heat in a wide pan.
4. Shallow fry eggplant in 375ºF oil until nicely browned on the outside and fully cooked on the inside.
5. Make sure to not overcook the eggplant, it shouldn’t be so soft that it’s falling apart.
Toss in the glaze and plate
1. When the eggplant is finished frying, toss in the glaze and plate.
2. Optionally garnish with scallion and sliced red chilies.