Some nights (most) all I can come up with is bacon, eggs, and a side of peas for dinner. Once in a blue moon, I decide to dress-up the peas and surprise myself with a rush of creativity in the kitchen. Tonight happened to be one of those nights, and boy was I pleasantly surprised!
Dinner consisted of roasted eggplant with a miso butter glaze, warm brown rice, and an aromatic side of peas and greens. Though this meal came together completely organically, it is one I will not forget. This dish has complex flavors with a simple preparation. Perfectly filling, deliciously rich and bursting with bright flavors. Last but not least, it is nutritious and beyond satisfying. These might be the best feelings to come away with after a meal…
I cannot wait for leftovers tomorrow night!
To make Miso Glazed Eggplant:
Miso Butter (can be made ahead)
– 1:1 ratio rooom temp butter and white miso paste (good quality)
– 2 T Sake
– 2 T Mirin
– 2 eggplants (Japanese or smaller Italian)
– Salt and pepper
– Sesame oil
– Scallions (green onions)
– Sesame seeds
Mix together the butter and miso paste until well blended. Transfer to a sealed container and refrigerate until ready for use.
Preheat oven to 425 F and line a baking sheet with foil or parchment paper. Slice the eggplants in half lengthwise and brush all sides lightly with sesame oil. Score the eggplant diagonally with the tip of a knife to ensure even cooking (do not break through the skin). Season with salt and pepper and place the eggplants skin side up on the baking sheet. Roast for 15-20 minutes depending on the size. Once eggplants are tender, remove the pan from the oven.
Meanwhile, turn your oven to broil and bring the sake and mirin to a quick boil for 30 seconds. Reduce heat to low and add miso butter, whisking until mixture reduces and thickens. After two minutes, stir in the sesame seeds.
Finally, turn the eggplants face-side up on the baking sheet and coat generously with the miso glaze. Watching closely, broil the eggplant for 3-5 minutes until golden brown. To serve, sprinkle with sesame seeds and thinly sliced scallions.