This Broiled Miso Eggplant is a seriously delicious, nourishing, salty-sweet Japanese dish that has long been one of my favorites. In Japan, eggplant is considered a cooling food, and is eaten all through the steamy months of late summer. The strong tastes in this easy dish, and its high nutrition values make it a perfect for someone with a chemo palate to nibble on, or to make a welcome taste sensation to lift the whiteness of a bland diet.
2. Broil until they begin to turn golden brown, about 8 minutes.
3. Meanwhile, in a small bowl, whisk the miso, rice vinegar, water, honey, freshly grated ginger, soy sauce and sesame oil. Mix until well blended.
4. Remove the eggplants from the oven and spread the miso mixture evenly on the eggplants. Return to the broiler and broil for another 4 to 5 minutes or until the miso mixture is bubbling and turning golden. Serve hot or at room temperature.
Ann’s Tips and Tricks
You don’t have to salt long slender Asian Eggplants. If you can’t find them at your store, use either baby Italian eggplants, or the smallest you can find. Halve them as per recipe then sprinkle with salt, and let sweat in a colander for 30 minutes. Rinse and pat dry before broiling..
As a rule of thumb, the darker the miso, the stronger the taste. White miso (miso shiro) is the sweetest, and can be found at most Asian supermarkets or near the tofu in most grocery stores.
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