Rating: 4 stars
6206 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 6206
  • 5 star values: 0
  • 6,206 Ratings

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

Hisachika Takahashi
April 1999

Gallery

Recipe Summary

Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Advertisement
Advertisement