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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Miso-Glazed Eggplant

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Miso-Glazed Eggplant Empty Miso-Glazed Eggplant

    Post by Lobo Wed 20 Jan 2016, 9:11 pm

    Miso-Glazed Eggplant Img24l
    Miso-Glazed Eggplant
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    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Servings: 4
    To spice up your steamed rice, stir in 1/4 cup thinly sliced green onions and 1 Tbs. toasted sesame seeds.






    • 19

    Ingredients:


    • 2 Tbs. peanut oil, plus more for baking dish
    • 4 Asian eggplant, halved lengthwise and crosswise
    • 3 Tbs. white miso
    • 2 Tbs. mirin or sake
    • 1 tsp. sugar
    • 2 Tbs. vegetable broth
    • 1 tsp. Asian sesame oil
    • 2 Tbs. sesame seeds
    • Steamed rice for serving

    Miso-Glazed Eggplant Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    Prepare the eggplant
    Preheat an oven to 375°F. Oil a baking dish just large enough to hold the eggplant in a single layer.

    In a large fry pan over medium-high heat, warm the 2 Tbs. peanut oil. Add the eggplant halves, cut side down, and cook until brown, about 5 minutes. Arrange the eggplant, cut side up, in the prepared dish.

    Glaze and bake the eggplant
    In a small bowl, stir together the miso and mirin until creamy. Stir in the sugar, broth and sesame oil. Spoon the glaze over the eggplant. Bake until the eggplant halves are soft yet still hold their shape and the glaze is bubbly and browned, 25 to 30 minutes.

    Toast the sesame seeds
    Meanwhile, in a small, dry fry pan over medium-high heat, toast the sesame seeds, shaking the pan frequently, until they start to pop, about 5 minutes. Sprinkle on the glazed eggplant and serve immediately with the steamed rice. Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).

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