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Serves : 8

This is one of Robert Rauschenberg's favorite vegetable dishes, and Hisachika Takahashi makes it whenever Bob is in New York. Plus: More Vegetable Recipes and Tips

How to Make It

Step 1    

Preheat the oven to 350°. Using a small sharp knife, make 1/4-inch-deep crisscrossed slashes in the center of the fleshy part of each slice of eggplant; take care not to cut through the skin so the slices remain intact. Lightly brush the eggplant with oil and season with salt and black pepper.

Step 2    

In a large skillet, heat 1 tablespoon of the oil. Add the eggplant slices in batches and cook over moderately high heat until golden brown, about 4 minutes per side; add more oil as needed. Transfer the eggplant to a large rimmed baking sheet and bake for about 20 minutes or until meltingly tender. Remove from the oven. Preheat the broiler.

Step 3    

While the eggplant roasts, combine the sake, mirin, sugar, miso and cayenne in a small saucepan and cook over moderately high heat until reduced by half, about 15 minutes.

Step 4    

Generously brush both sides of the eggplant slices with the sake-miso glaze. Broil for about 1 minute per side, shifting the pan for even browning; the slices should be sizzling and caramelized. Serve hot or at room temperature.

Make Ahead

The recipe can be prepared through Step 3 and kept at room temperature for up to 6 hours. Don't brush the eggplant with the sake-miso glaze until just before broiling.

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