Miso Eggplant

Eggplant 1

Miso Eggplant

 3 tablespoons unpasteurized organic rice or barley miso

2-3 tablespoons organic coconut sugar or rice honey

½-3/4 cup stock or water

2 teaspoons grated ginger root

2 clove pressed garlic

3 tablespoons mirin rice wine

1 teaspoon organic apple cider vinegar

the grated rind of organic orange or lemon rind

1 slice of a large eggplant

oil for deep frying

seasonal lettuce and sesame seeds for garnish

Method

1. Preheat oven to 180°C and line a tray with baking paper.
2. Make miso sauce. marinade (see below).
3. Slice the eggplant in half, lengthways, then score the flesh in a diagonal pattern, taking
care not to slice through the skin.
4. Brush all over with sesame oil and cook, skin-side down, in a frying pan for 2-3
minutes until the bottoms flatten and the incisions begin to open. Turn over and cook
cut-side down for around 2 minutes until lightly browned. Transfer to prepared tray.
5. Spoon miso sauce over the cut sides of the eggplant until it runs into the incisions.
Leftover marinade can be refrigerated.  Bake for 20-25 minutes until tender and shiny.
Scatter with toasted sesame seeds and lettuce if desired.
Sauce

In a small saucepan combine all the ingredients except the vinegar, eggplant, oil, and lettuce.   Cook over low heat, stirring frequently. Stir in the grated rind.

  1. Taste and adjust. Set aside.

Miso sauce can be kept refrigerated up to 30 days in a glass container.

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.