Miso and honey glazed eggplants

Eggplant / Miso / Honey / Shallot / Rice vinegar / Sake / Salt / Olive oil



  1. Wash the eggplants
  2. Cut the eggplants lengthwise
  3. Fry lightly the minced shallot in the oil
  4. Add eggplants and sake and let reduce
  5. Add the miso, rice vinegar and honey
  6. Cook covered for 15 minutes
  7. Remove the eggplants from the skillet
  8. Put them in a pan with some honey and cook until fully glazed

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