Gleni posted
newyorkrita I thought I would put this eggplant recipe on this thread for you. I am going to try it tomorrow. My cousin Jacqueline sent it to me.
"Its SO easy. you just pop the stuff below into a small saucepan over a low heat and stir it together until it turns into a smooth paste (3-4 minutes)'
*1 tbsp (tablespoon). Miso paste
*1 tbsp. Mirin (sweet Sake)
* 1 tbsp. Dashi broth (I can't buy vegetarian dashi here so I just soak some dried shiitake mushrooms and a nori sheet in boiling water for half an hour)
*1 tbsp. sesame oil
*half teaspoon. sugar
should make enough glaze for 2 large eggplants easily
once it's a smooth paste take it off the heat and set aside.
then you cut your eggplant up into thick rounds about 3cm thick and cut a crosshatch pattern into ONE surface (the surface you'll be coating with your glaze so the flavours really penetrate)
no need to salt / soak the eggplant:- pointless exercise if you ask me LOL
you then lightly brown BOTH sides of your eggplant in a dry non-stick frying pan and transfer them (crosshatch facing UP) to an oven tray.
then you spread / brush about a teaspoon or so of your glaze mix on the uppermost crosshatched side of your slices (you don't need MUCH per slice as it's a very... flavourful... glaze) and you pop them in a 180 deg oven for say 10 min - just till the glaze looks caramelised....
it's SO easy and it is to DIE for ! !!!!!
serve with a sprinkling of fresh basil, finely sliced chilli and lime wedges. the lime juice really makes the miso pop.
I like to accompany it with a plain salad of CRISP pale inner iceberg or BABY cos lettuce leaves with either fresh lime juice squeezed over them OR (if you're being really indulgent) a little sushi mayonnaise."
Edit added: 180 degrees Centigrade is 356 degrees Fahrenheit.
