miso eggplant

i had a couple great friends over last night to be the guinea pigs for some of my experiments. we talked about random things as i hovered over in my tiny sf kitchen cutting my little vegetables. topics of discussion: oil face masks – have you ever heard of this? how awkward it is to lay on your side – where do you put the arm underneath you? snuffaluffagus. talking pens..etc.

i went crazy at the farmers market on sunday and thought i would use some of my new produce to create what i hoped would be delicious (delightful?) dishes. here is one of them..

i’ve tried this recipe a few times and i finally got it right, last night.  this recipe is out of two dudes, one pan (again). the first time i made it i did not follow the recipe, all i could find was regular eggplant and the recipe calls for the japanese eggplant shown above. the texture was too mushy for me with the regular eggplant.

the miso glaze could probably be used on any meal, it’s stupendous.

into the oven.

and out.


miso eggplant

1 1/2 pounds of japanese eggplant, tops removed and halved lengthwise

1 tablespoon canola oil

1 teaspoon salt

1/4 yellow miso

3 tablespoons light brown sugar

1 1/2 teaspoons rice vinegar

1 1/2 teaspoons soy sauce

1. preheat your oven to 500°f. line roasting pan with foil.

2. toss eggplant with il and salt in a large bowl, place them cut side down on the pan and roast until eggplant skin becomes slightly hard, 5-7 minutes.

3. reduce the oven temperature to 350°f and roast until they are soft to the touch but still hold their shape, 2-4 minutes.

4. make the miso glaze while the eggplant roasts. combine: miso, brown sugar, 2 tablespoons water, the vinegar, and soy sauce. whisk until combined.

5. remove the eggplant from the oven and brush the cut sides with the glaze.

6. turn the oven on the broil and broil until the glaze is hot and bubbling, about 1 minute.


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