Japanese Eggplant With Miso Recipes

MISO GLAZED GRILLED JAPANESE EGGPLANT

Steps:

• Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
• Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.
• Brush the cut-side of the eggplant with the oil and season with salt and pepper. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes. Remove to a platter, cut-side up, and sprinkle with mint.

GRILLED MISO GLAZED JAPANESE EGGPLANT

Steps:

• Preheat grill to medium (grill side, not hot plate) or a heavy based pan over medium heat. It's important only to use medium heat because otherwise the eggplant will burn before it cooks through.
• Combine the Miso Glaze ingredients and whisk to combine and remove lumps.
• Brush the cut side of each eggplant with the oil. Do it 2 to 3 times to use up all the oil.
• Place the cut side down on the grill and cook for 4 minutes until it turns a light golden brown.
• Turn over, and cook for 3 to 4 minutes. While it is cooking, use a spoon to spread a generous amount of Miso Glaze on the cut side of each eggplant.
• Squeeze the side of the eggplant with your tongs (or fingers if you can handle the heat!) to check for doneness - it should be squishy and soft.
• Turn over and grill just for 30 seconds to 1 minute, just to caramelise the glaze.
• Remove from grill, garnish with shallots and sesame seeds and serve immediately.

MISO EGGPLANT

Steps:

• Preheat the oven to 180°C / fan 160°C / 350°F / gas mark 4.
• Line a large baking tray with baking parchment and set aside.
• Halve the eggplants lengthways and flip them over. Cut a thin slice off the bottom's skin side in order to stabilise the eggplant.
• Flip it over again and score the flesh in diamond shapes. Be careful not to slice it all the way through.
• Place the eggplants in the lined baking tray and brush each half with half of the oil.
• Bake for 35-40 minutes, checking halfway through to see if more oil is required. I.e. if it looks dry, give it a brush with oil. The eggplant should be soft at the end of cooking time.
• While the eggplants are baking, make the miso sauce.
• Place all the miso sauce ingredients, except the sesame oil, in a small pot and bring to simmer.
• Continue to cook until the miso paste and sugar has dissolved.
• Stir in the sesame oil. Remove the heat and retrieve the eggplants, once cooked.
• Preheat the broiler / grill.
• Baste each eggplant with equal amounts of miso sauce then place under the broiler / grill until caramelised and golden. This will take about 3-4 minutes.
• Decorate with sesame seeds and chives. Serve immediately as a starter. Enjoy!

JAPANESE EGGPLANT WITH MISO

Steps:

• In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk.
• Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave ½ hour. Rinse, pat dry then brush with a little veg oil on both sides.
• Either BBQ, grill or panfry eggplant until soft.
• Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top.
• Serve, garnished with a little julienned spring onion greens.

GRILLED JAPANESE EGGPLANT WITH CITRUS MISO SAUCE

Steps:

• Combine all ingredients except eggplant and salt and pepper in a saucepan and bring to a simmer. Let cool. Preheat grill. Season eggplant with salt and pepper to taste and brush with miso sauce. Grill for 3 to 4 minutes on each side, basting with marinade.

NASU DENGAKU (BROILED JAPANESE EGGPLANTS WITH MISO)

Steps:

• Mix sake or wine with sugar and boil for a few minutes.
• Add miso to wine and cook just until miso is mixed in.
• Lightly brush or rub cut side of eggplants with sesame oil.
• Place eggplants cut side down under a broiler on high for 3 minutes.
• Turn eggplant over and broil another 3 minutes.
• Spread sesame mixture thinly over cut side of eggplant and return to broiler for about 1 minute.
• Remove from oven and sprinkle eggplants with sesame seeds and green onion.
• *Note if you have extra miso mixture it's great to add to a stirfry.

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.