Broiled Miso Eggplant Recipe

Combing the chewy texture of eggplant with the rich taste of miso makes this recipe an excellent side dish.



From "Earth Eats"
December 2017

Total Hands-On Time: 20 min

Earth Eats (Indiana University Press, 2017) emphasizes the importance of utilizing fresh ingredients compiling the best recipes, tips, and tricks to plant, harvest, and prepare locally produced food. Author Annie Corrigan (with Daniel Orr) focus on keeping your farm or garden in top form by grouping information into different seasonal categories, providing original recipes, and profiling individuals who are on the front lines of the changing food ecosystem detailing the challenges they and the local food movement face. 

Broiled Miso Eggplant is an easy Japanese dish that is high in nutritional value. When cooking with eggplant remember that it is like a sponge, it really wants to soak up liquid. To avoid greasy eggplant, prepare the eggplant before broiling. Slice it and fry it out in the oven to create a seal. You can also soak it in salt water and squeeze the liquid out of the eggplant.  

Ingredients:

• 4 Asian eggplants
• 1/2 cup soy sauce
• 1/4 cup honey
• 3 tablespoons Chinese 5-spice powder (cinnamon, cloves, star anise, fennel, and peppercorns)
• 1 teaspoon freshly ground pepper
• 1 teaspoon toasted sesame oil
• 1 tablespoon Asian chili paste
• 2 large cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 lemon, juiced

Instructions:

1. Preheat oven to 425 degrees. Cut eggplant on a bias into 1/2-inch thick ovals.

2. Place remaining ingredients in a sauce pan, bring to a boil, and reduce to a glaze. Taste and adjust the seasoning as you like.

3. Brush eggplant with glaze. Broil eggplant until well caramelized; turn and do the same on the other side. Finish in the oven for 8 to10 minutes, until tender.

4. Squeeze juice from the lemon over the top and serve.

More recipes from Earth Eats:

The World's Best BLT Recipe
Tuscan-Flavored Roast Tomatoes Recipe


This excerpt is reprinted with permission from Earth Eats by Annie Corrigan with Daniel Orr, published by Indiana University Press, 2017.