You could probably use any finely ground dried chile for this, but I like the mixed ground seasoning known as nanami togarashi. Togarashi is simply the Japanese term for red chile, but this one is blended with orange peel, sesame seeds, and ginger. It has a slight grittiness that works well with the silky softness of the eggplant. You can find it in any Japanese market. Get the yellow miso, by the way, not the darker and substantially saltier one. Small eggplants are best for this, available from Chinese and Asian markets.
Recipe information
Yield
serves 4 as a side dish
Ingredients
For the Eggplants
For the Miso Dressing
Preparation
Step 1
Preheat the oven to 350°F (180°C). Cut the eggplants in half lengthwise, or, if they are on the large side, into thick slices.
Step 2
Score each one across the cut side, cutting almost down to the skin. Lay them in a baking dish.
Step 3
Mix a couple of tablespoons of mirin with the oil and brush it over the eggplants. Cover the top with aluminum foil and bake for forty minutes to an hour, until they are truly soft and melting. You can brush them with a little more of the mixture if you think they need it.
Step 4
To make the miso dressing, pour the 1/2 cup (120ml) of mirin into a saucepan and warm gently. Stir in the miso paste and the sugar. When they have dissolved, remove from the heat and stir in the togarashi.
Step 5
Remove the eggplants from the oven, toss them in the dressing, and return them to the dish. Bake for five minutes or so, until the dressing starts to lightly caramelize.
