Moosewoods Eggplant With Miso Sauce Food

MISO-GLAZED EGGPLANT

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.

MOOSEWOOD'S EGGPLANT WITH MISO SAUCE

Steps:

• Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.
• Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.
• Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.
• Whisk together miso and water. Whisk in vinegar, ginger and lime juice.
• Drizzle sauce over eggplants and garnish with scallion.

EGGPLANT WITH MISO SAUCE

Steps:

• Trim stems of the eggplants and slice in half, lengthwise. Brush with safflower oil.
• Combine miso and sake in a small saucepan over low heat and stir. Add sugar to taste - from a pinch to 3 tablespoons. Stir until thoroughly blended. Remove from heat but keep warm.
• Place eggplant, cut-side down, on a grill whose coals are red-hot but no longer flaming. Cover and cook for three minutes. Uncover, turn eggplants, and brush the cut side with miso sauce. Cover and cook for 2 or 3 minutes, or until the eggplant is soft and slightly charred.