Charred Miso Eggplant

This dish is simple and satisfying and screams of late summer. I’m not a huge eggplant fan in general, but this dish will make anyone a believer. Miso glazed eggplant, stir-fried cabbage, and shiitake mushrooms served over white rice. Served with sliced scallions and sesame to add a little brightness, making each bite a mix of soft, crunchy, and savory.

Yield: All recipes serve 2 people

Chef Notes: If you want more protein, add a fried egg or tofu cubes on top!

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Components

• Charred eggplant

• Miso Glaze

• White Rice

• Stir Fry Cabbage & Shiitake

• Scallions

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Mise

Roast the Eggplant: Cut the eggplant in half. Cut into wedges. Season with salt and neutral oil. Place on a sheet tray and roast in a 500 degree oven or under the broiler until soft and charred.

Make the Glaze: in a small pan, gently warm

• 1 T Sesame oil

• 2 T Sugar

• 2 T Sake

• 3 T Red Miso paste

• 2 T Mirin

• 1 T Dijon mustard

• 2 T Lemon juice

• 2 T Soy sauce

When the eggplant is nearly cooked, brush with the miso-tamari glaze and return to the broiler for 5 minutes, until bubbling and caramelized.

Prepare the Rice: Rinse the rice until the water runs clear, then cook according to package instructions (typically 1 1/2 cups rice to 2 cups water, simmered covered until tender, about 15 minutes). Fluff and keep warm.

Prepare the Cabbage: Slice the cabbage into large strips. Cut the shiitakes into large wedges. In a hot pan or wok, stir-fry the cabbage for about 30 seconds, then add the shiitake and cook briefly until just tender. Toss with the reserved miso mixture and 2 tablespoons of sesame seeds.

Finish

Spoon warm white rice into bowls. Top with the cabbage-shiitake stir-fry, then nestle the glazed eggplant on top. Sprinkle with sliced scallions and the remaining sesame seeds. Serve immediately.

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