Miso Eggplant

Finally... a vegan recipe worth blogging about. But all I could think about while eating this meal was how great it would be with fish... some cod, or scallops, perhaps even shrimp? But I promise, it is great meal if you are a vegan and if you aren't I suggest this as an appetizer or side.

Setting up veggie prep. Love the different colors

Since I wasn't quite sure just the eggplant would be enough for dinner, I threw in some tofu, baby bok choy and mushrooms. Best with the eggplant was the bok choy, with the contrasting textures it worked to not feel completely like I was just eating mushy baby food- which sounds worse than it actually was, but just eggplant, tofu and mushrooms was not enough bite. I served with some quinoa... a first time making, and in retrospect wish I had done with a nice fluffy white rice, but next time. And tonight I'll actually be recreating this miso glaze, but for scallops, so the glaze is really where the money is.


Miso Glaze for Eggplant (or Fish)

1/3 c. white miso- found in the refrigerated Asian section, usually near tofu

1/4 c plus 1 tsp mirin

3 Tbl unseasoned soy sauce or tamari

2 Tbl minced peeled fresh ginger

1 garlic clove, finely diced

4 tsp toasted sesame oil, divided

1 Japanese or graffiti eggplant per person as meal, 1/2 as side or app

1. Whisk together miso, vinegar, water, sugar, and ginger until sugar is dissolved.

2. Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan. Brush tops with 2 tablespoons oil (total). Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes.

3. Brush generously with miso mixture and broil 2 minutes more. Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes. Serve sprinkled with scallions.