January 24, 2018
This week I wanted to share a quick and easy recipe with you that has become a bit of a staple in my house for weeknight dinners because it is absolutely delicious! Whenever we remember to buy eggplant, my partner and I always cook this recipe, and I seriously cannot get enough of it! I’d had this dish in restaurants before as well as in Japan, and the day that I realised just how easy it was to make was the day that my life changed.
I am definitely not an eggplant hater. There are some out there…it seems that this vegetable is one of those polarising ones, like fresh tomatoes. Some people love it, other people hate it. I don’t think I’ve found anyone indifferent to it, but I could be wrong. But I have never really been one of those people who hates eggplant, and I guess I don’t know how you could! It is so delicious and versatile, you really can do a lot with it! Plus it is the key ingredient in baba ganoush, which is basically one of my favourite dips! I find the only issue with eggplant for me is that I don’t seem to buy it often enough, so when I do I like to make the most of it!
I stumbled upon this recipe when I moved back to Brisbane and my partner and I were still getting in the groove of our weeknight cooking. We’d had miso eggplant a lot but we’d never really thought it was something that we could cook at home. I think my partner was the one who ended up suggesting that we gave it a go when we bought some eggplant at the market, and once I got a handle on the recipe, I was so glad that he’d opened my eyes to how easy it was to cook this tasty dish! What I did end up doing was modifying it to our own kitchen staples, as a lot of the recipes online have sake in the recipe, and we don’t usually have this on hand (plus if we opened it for cooking we’d be inclined to drink the rest…which probably isn’t the best thing for a weeknight).
If you’ve never tried Miso Eggplant before, think gooey, Moorish eggplant flesh filled with delicious japanese flavours. I highly recommend scooping it out with a spoon as the inside is so soft, especially with the bubbly topping of miso. It is barbecue flavours without being barbecue, and quite good for you! You’ll be amazed by how such simple ingredients and a quick, easy cooking process creates such a show stopping dish! I think even the eggplant haters could get on board with this one!
- 1 medium eggplant, halved
- 1 tbsp olive oil
- 1/4 cup miso paste
- 2 tbsp mirin
- 1 tsp honey
- 1 tbsp water
- sesame seeds
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Using a knife, score the inside of each half of the eggplant into small squares. Be careful not to pierce the skin on the outside.
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In a pan over a high heat, add the oil and place the eggplant in the pan skin facing down. Cook for a few minutes until the skin has browned, and turn over. Cook until the eggplant is cooked through, about 3-4 minutes.
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Meanwhile, combine the miso paste, mirin, honey and water in a bowl and set aside.
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Turn on the grill in your oven, and line a baking tray with foil. Place the eggplant on top skin side down. Brush each half with the miso mix until all the surface is coated (I used the whole mix by pressing it into the squares a little bit).
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Place the eggplant in the oven and allow to grill for 5-10 minutes, or until the miso paste is bubbling.
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To serve, sprinkle with sesame seeds. Serve as a side to steak, on it's own or with a simple salad.
Now you see just how easy it is to make this recipe, I’ll be surprised if you’re not making it every other week! It is just that delicious and simple to make! It’s perfect when you don’t have a lot of time and need a vegetable side dish that is simple, quick and easy to get on the table. It also goes with a lot of different dishes, even if they aren’t necessarily Japanese. It’s probably because the flavours are so tasty! We often have this dish with a nice steak and a salad, but you could easily have it on its own if you felt like a light meal! I find it quite filling in itself, so it could be a great option for a meat-free Monday!
I honestly cannot tell you how tasty this dish is. It is a great option for a healthy comfort food as you get all the gooeyness without any cheese in sight! I love the Japanese flavours in this dish too, they go really well with the eggplant and really take it to the next level. This is why I think even eggplant haters could like this dish, because the flavours in the miso sauce really make this dish!
Well, I’m getting hungry just thinking about this dish! Good thing I still have some eggplants in the fridge, I think a round two might be in order!
Until next time, happy eating!
Ella xx
