I love the umame flavor of miso and eggplant combined... sometimes I add a dash of soy sauce and a dash of rice wine vinegar to the glaze for extra punch...
Barbecued Eggplant with Miso Glaze
The secret of this elegant dish, served by chef Ian Chalermkittichai at his New York restaurant the Ember Room, is that it's broiled in the oven, the direct heat source from above providing a heavy, steady heat that both tenderizes the eggplant and caramelizes its sweet-savory miso glaze.
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Credit: Anna Stockwell
Ingredients
3 Japanese eggplants1/2 tsp. sea salt
1/4 tsp. red chili flakes
3 tbsp. white miso paste
1/4 cup Thai red curry paste
1 1/2 tsp. palm sugar
2 sprigs cilantro, roughly chopped
Instructions
1. Preheat oven to broil. Cut the eggplants in half, score the cut sides in a cross-hatch pattern, and season with salt. Place the eggplant halves cut-side up in a baking dish and broil for 5 minutes.2. Meanwhile, combine chili flakes, miso, red curry, and palm sugar to make an even paste. Remove eggplant from the oven, spread the paste on the eggplants evenly, and return to the broiler for another 2 1/2 to 3 minutes. Transfer to a serving platter and garnish with chopped cilantro.
Ratings & Reviews (2)
i just made this for dinner tonight and it was merely OK. thankfully i didn't salt the eggplant, because otherwise it would have been WAY too salty given the curry paste and the miso. i thought it was pretty one note and the "sauce" needed to be a little more complex...maybe adding the vinegar would have helped...
Barbecued Eggplant with Miso Glaze
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