It’s the weekend! Time to crank up the barbies, put your feet up and enjoy some sunshine. But not before you try this Japanese inspired recipe.
I absolutely love eggplant. I love turning it into dips and serving it on crunchy toasted sourdough, I love roasting it and turning it into sauces, I love roasting it and enjoying it as is with more roasted veg on the side. And I just love it all dressed up in this dashing red miso glaze. FYI eggplant and miso are a match made in heaven.
The recipe is inspired from a gorgeous cookbook Japanese Cooking – a simple art by Shizuo Tsuji, which I recently started to browse. I feel like I am discovering an entirely new world full of new flavors and incredible attention to detail. It contains most useful explanations and introductions to Japanese ingredients, cooking techniques, preparation methods, recipes and …. it is completely void of any photography. Yep, not a single photo, colored or otherwise, of any dish or recipe. I was quite skeptical when I first pick it up and yet, I am starting to feel like it will become my new best buddy, it’s that good and it has that many things to teach me.
This recipe is made with Korean hot chili paste (Gochujang) which sometimes has sugars and preservatives added. I used it in the recipe in any case as I wanted to recreate those beautiful Japanese flavors. But because the recipe turned out so so delicious and I want to make it again and again and again until forever, my next task is to develop a recipe to substitute for the store bough chili paste. Stay tuned.
Onto grilling some eggplant now.
Grilled eggplant with miso glaze
Serves 3-4 as a side or starter
- 7-8 Japanese eggplants (or 2-3 regular, larger eggplants)
- 4-5 TBSP coconut oil
- 1/2 cup red miso
- 1 heaped TBSP Koren hot chili paste
- 2 TBSP sake
- 2 TBSP mirin
- 7 TBSP dashi stock made from kombu and shiitake (you can substitute with water or vegetable stock)
- Topping: toasted sesame seeds
- Add miso, chili paste, sake, mirin and dashi to a bowl and mix until it becomes a paste. Set aside.
- Wash and dry the eggplants.
- Cut your Japanese eggplants in half and cross-score the fleshy surface. If you are using the regular large eggplants, cut them crosswise into thick slices, about 2cm wide.
- Brush the eggplants with coconut oil on all sides to help keep them moist during BBQ time.
- Add the eggplant to a hot BBQ/grill, skin side down if using the Japanese eggplant. Grill the eggplant until it becomes tender, turning it only once. It takes more or less 20 minutes, depending on what eggplant you use and size.
- When it’s almost done, apply the glaze to the cut side and continue to grill for another 3-4 minutes.
- Serve immediately with toasted sesame seeds.