Miso Butter Eggplant with Jammy Eggs

Silky roasted eggplant and jammy eggs meet in a glossy miso butter skillet with sesame and scallions.

Prep: 10 · Cook: 22 · Total: 32 · Serves: 2 · Difficulty: Easy · Rating: 4.9/5 (204 reviews)

Ingredients

• 2 Japanese eggplants, cut into chunks
• 2 large eggs
• 1 tbsp white miso
• 1 tbsp unsalted butter
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 garlic clove, grated
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds
• 1 tbsp neutral oil
• Kosher salt
• Black pepper

Instructions

1. Place the eggs in a saucepan, cover with water, bring to a boil, and simmer for 7 minutes; cool in ice water.
2. Whisk the miso, butter, rice vinegar, honey, garlic, sesame oil, and 2 tablespoons water in a small bowl.
3. Heat the neutral oil in a wide skillet over medium-high heat and sear the eggplant with salt for 7 to 8 minutes until browned and tender.
4. Pour in the miso butter mixture and toss for 2 minutes until the eggplant is glossy and the sauce clings.
5. Peel the cooled eggs and halve them, keeping the centers jammy.
6. Top the eggplant with the eggs, scallions, sesame seeds, and black pepper, then serve hot.

Chef Tips

• Do not crowd the eggplant or it will steam instead of brown.
• Japanese eggplants cook faster, but globe eggplant cut into small chunks also works.
• Cool the eggs immediately so the yolks stay golden and soft.
• Serve with plain rice to catch every bit of the miso butter sauce.

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