Miso Glazed Eggplant
One of my favorite restaurants in Berkeley is an all vegan Japanese spot called Cha-ya. The food there is delicious, especially a side dish called Dengaku- AKA a slice of eggplant, a slice of tofu, and a slice of mushroom, all broiled up with a miso glaze. Be still my heart.
The only problems with this delicious dish are 1) I hate mushrooms with a firey passion, and the staff at Cha-ya are not stoked on substitutions and 2) This particular Dengaku costs 11$ for three bites of food. Seeing as how I am as industrious as I am poor, it was only a matter of time before I re-create this dish in my kitchen.
|Miso Glazed Eggplant|| |
- 3 small italian eggplants or four long japanese eggplants
- Salt to taste
- 1 teaspoon sesame oil
- 1 tablespoon mirin
- 2 tablespoons white or yellow miso
- 1 tablespoon grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon gluten-free tamari
- 1 clove finely chopped garlic
- 1 date or 1 tsp coconut sugar
- Cut the eggplants in half lengthwise and cut off the stem and bottom. Using the tip of a paring knife, cut a checkerboard pattern into the eggplant, 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 parchment. (or if you don't have parchment, lightly grease your baking sheet.)
- 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 all ingredients into a blender and whiz until smooth. Whisk over medium-low heat without letting the mixture boil, until it has thickened up. Remove from the heat.
- 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.