Recipe: Spicy Miso Eggplant
I admit to being quite the eggplant fiend! This summer we were graced with quite the abundance of eggplant in our CSA box – and all types and varieties. It was absolutely thrilling. 
Brad on the other hand has declared war on the eggplant and is convinced he doesn’t like it. I’m not sure what the eggplant ever did to him, but it does inspire me to keep looking for different and interesting preparations. Such as this lovely! Miso is a fascinating ingredient and I definitely enjoy the mixture of miso and eggplant.
This recipe comes via The Artful Vegan
BTW, do go to Millinnium if you haven’t been before. It really is a great spot!
Ingredients:
- 1 clove of garlic, minced
- 2 t. peeled and grated fresh ginger
- 2 scallions, minced
- 3 T. white miso
- 3 T. mirin (sweet rice wine)
- 1 T. sesame seeds, toasted
- 1 T. sesame oil
- 6 Japanese eggplants, halved
- In a shallow baking dish (that is large enough to hold the eggplant), mix all ingredients except the eggplant. If necessary add a small amount of water to thin this into a paste. Place eggplants cut side down in the miso mixture for 30 minutes.
- Preheat the broiler. Place eggplant cut side up on a baking sheet. Spoon some of the miso mixture over the eggplant tops to coat them well. Broil for 5-7 minutes until eggplant flesh is soft and the tops are browned.
- Serve & enjoy! Additionally, I scooped the eggplant flesh out of the skins of the leftovers. I mushed it all up and had the most delicious eggplant “caviar” the next day. This is also a great side dish or spread!
Note: miso is pretty easy to find, it comes in a tub typically and can be found in near the soy in most stores. It will keep for some time in the fridge so don’t be frightened by it.
