Miso-Glazed Eggplant Towers with Crispy Garlic Chips

Instructions

1. 1

   Thinly slice the garlic cloves. Peel and slice the eggplant into 1-inch thick rounds.

   ~5 min
2. 2

   Heat 2 tablespoons of neutral oil in a frying pan over medium heat. Add the garlic slices and fry until golden brown and crispy, about 2-3 minutes. Remove the garlic chips with a slotted spoon and place them on a paper towel-lined plate to drain. Set aside.

   ~5 min
3. 3

   Add the remaining 2 tablespoons of neutral oil to the same frying pan. Add the eggplant slices in a single layer, working in batches if necessary. Pan-fry for 4-5 minutes per side, until golden brown and tender.

   ~15 min
4. 4

   While the eggplant is frying, prepare the glaze. In a small bowl, whisk together the white miso paste, mirin, soy sauce, brown sugar, and toasted sesame oil until smooth.

   ~3 min
5. 5

   Once the eggplant is cooked, reduce the heat to low. Pour the miso glaze over the eggplant slices in the pan. Gently toss to coat each slice evenly. Cook for another 1-2 minutes, allowing the glaze to thicken slightly.

   ~3 min
6. 6

   Arrange the glazed eggplant slices on a serving plate, stacking them into small towers. Top each tower with the crispy garlic chips and a sprinkle of toasted sesame seeds.

   ~2 min