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Showing posts from November, 2017

Miso Eggplant

Our local market is loaded with eggplant right now.  Three main varieties; Asian, Italian and Globe. Do yourself a flavor, do not fry the eggplant, roast it.  Eggplant acts as a serious sponge, sucking up tons of oil. MISO EGGPLANT 6 tablespoons white miso paste 3 tablespoons rice vinegar 1 1/2 tablespoons water 3 3/4 teaspoons sugar 1 tablespoon finely grated peeled fresh ginger 3 to 4 medium sized eggplants 1. Dice eggplant into one inch pieces.  With or without skin.  Up to you. 2. Roast @ 375° F until just tender. 3. Make sauce.  Pour sauce into large pan.  Add eggplant. 4. Heat eggplant with sauce for about 10 minutes. 4. Serve over rice or as a side.