MISO EGGPLANT RECIPE - FOOD.COM
Make and share this Miso Eggplant recipe from Food.com.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 1-2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggplant into 1/4-inch circles.
- Fry in sesame seed oil for a few minutes.
- Add water and mirin or sake and cover and simmer until tender.
- Mix miso, soy sauce and sugar in a small bowl.
- Add to the eggplant mixture and stir-fry.
- Optional: For a thicker "gravy", Mix optional cornstarch and water together. Bring to boil and add cornstarch mixture. Let boil for one more minute, stirring constantly and lower temperature to simmer for 5 more minutes.
Nutrition Facts : Calories 82.6, FatContent 3.6, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 86.7, CarbohydrateContent 12.8, FiberContent 3.9, SugarContent 9, ProteinContent 1.3
MISO-GLAZED EGGPLANT RECIPE - NYT COOKING
Miso-glazed eggplant (Nasu dengaku) is on many Japanese menus, and it’s a dish I always order. It’s incredibly easy to make at home. I roast the eggplant first, then brush it with the glaze and run it under the broiler. The trick is getting the timing right so the glaze caramelizes but doesn’t burn. That’s a guessing game in my old Wedgewood oven, because the broiler door has no window.
Provided by Martha Rose Shulman
Total Time 45 minutes
Yield Serves 4 as an appetizer or side dish
Number Of Ingredients 7
Steps:
- Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.
- Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.
- To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
- Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-1/2-inch slices.
Nutrition Facts : @context http//schema.org, Calories 117, UnsaturatedFatContent 2 grams, CarbohydrateContent 22 grams, FatContent 2 grams, FiberContent 9 grams, ProteinContent 4 grams, SaturatedFatContent 0 grams, SodiumContent 684 milligrams, SugarContent 13 grams
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Combine the miso, sugar, sake, mirin and 2 tablespoons of cold water together and mix to a smooth paste. Pour the paste over the eggplant and stir to coat. Roast for 10-15 minutes, until the eggplant is soft and the miso caramelised. Transfer to a serving bowl and scatter with the spring onion.
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