Miso-Glazed Karnıyarık with Ginger Pork (Turkish × Japanese)

Method

1. Heat the oven to 220 °C. Prick the eggplants all over with a fork so they don't burst, rub them with part of the oil and sprinkle with the salt. Roast on a tray (oven) for 25 min, turning once, until the skins wrinkle and the flesh is collapsing and very soft. Leave the oven on.

   Add in this stepEggplants (medium, about 250 g each) 2Neutral oil 1½ tbspSalt 1 pinch

   oven

2. In a small bowl, mix part of the miso, half the mirin and the sugar until smooth to make the glaze.

   Add in this stepWhite miso ¾ tbspMirin 1 tbspSugar 1 tsp

3. Finely chop the ginger and garlic, and slice the spring onions, keeping the white and green parts separate. Heat the rest of the oil in a 24 cm pan on medium-high heat, fry the ginger, garlic and spring onion whites for 30 seconds until fragrant, then add the pork and cook for 6 min, breaking it up, until browned.

   Add in this stepNeutral oil 1 tbspFresh ginger 10 gGarlic cloves 1Spring onions (scallions) 1¼Minced pork 200 g

   medium-high heat

4. Add the remaining miso, the rest of the mirin and the soy sauce and cook on medium heat for 2 min, until the liquid has reduced and the pork looks glossy.

   Add in this stepWhite miso 1¼ tbspMirin 1 tbspSoy sauce 2 tsp

   medium heat

5. Move the eggplants to a 25×18 cm baking dish, slit them lengthwise, open them with a spoon and press the flesh aside to make room, then fill with the pork. Brush the miso glaze over the top and return to the oven (oven) for 6 min, until the glaze bubbles and blisters in spots.

   oven

6. Scatter with the spring onion greens and sesame seeds, add a few drops of sesame oil and serve with hot rice.

   Add in this stepSpring onions (scallions) ¾Toasted white sesame seeds 1 tspToasted sesame oil 1 tsp