Balsamic-glazed eggplant

⦁ 2 large eggplants
⦁ 15 ml sesame oil

For the glaze:

⦁ 30 ml brown miso paste
⦁ 10 ml sesame oil
⦁ 10 ml maple syrup
⦁ 20 ml light soy sauce
⦁ 5 ml Giusti Balsamic Vinegar of Modena – 2 Gold Medals

Sesame seeds & spring onion to garnish

PREPARE THE EGGPLANTS

Cut the eggplants in half lengthwise. Using a sharp knife, score the flesh in a diamond pattern, taking care not to pierce the skin. This will allow the glaze to penetrate better and help the eggplants cook evenly.

PREPARE THE GLAZE

In a bowl, combine all the glaze ingredients: miso paste, sesame oil, maple syrup, light soy sauce, and Giusti Balsamic Vinegar of Modena 2 Gold Medals. Mix thoroughly until smooth, dense, and glossy.

COOK THE EGGPLANTS IN A PAN

Heat sesame oil in a non-stick pan. Place the eggplants flesh-side down and sear for 2–3 minutes until lightly browned. Cover and continue cooking over medium heat until the eggplants are soft and tender.

DRAIN AND PREPARE FOR GRILLING

Drain any excess liquid released during cooking. Arrange the eggplants on a baking tray lined with parchment paper, ready to be glazed.

GLAZE AND GRILL

Brush the eggplants generously with the prepared glaze. Grill for about 5 minutes until the surface is caramelized and slightly crisp.

GARNISH AND SERVE

Sprinkle with toasted sesame seeds and thinly sliced spring onions. Serve immediately, alone, with rice, or as a refined side dish.