Hello, everyone. I’m back after a little bit of traveling and I bring you a delicious side dish of sesame eggplant with sweet miso glaze.
I rarely ate eggplants as a child. My grand-mother and mother did not cook them very often. I knew what eggplants tasted like, but I found them bland and boring. Eggplants remained a mystery to me until a few years ago, when I discovered the cuisine of Yotam Ottolenghi, the famous Israeli-English chef whose Mediterranean cuisine really made me discover and appreciate this wonderful vegetable. I love cooking eggplants in various ways ever since!
This recipe is inspired and influenced by a dish I ate in a Japanese and South-East Asian restaurant while I was traveling in London. It features eggplant as the queen of the dish slathered with a sweet miso glaze, which can be served with a side of steamed white rice.
If you cook this side dish, take a picture and tag me on Instagram so I can see what you make! Also, please leave me a comment and let me know what you think about the dish!
Bon appétit!
For the Glaze: Mix 3 tablespoons of hot water, 3 tablespoons of soy sauce, 3 tablespoons of sweet miso, and 1 tablespoon of honey in a bowl. Mix well and set aside. For the Dish: 1. Dice the shallot and garlic. In a large pan or wok, heat 3 tablespoons of sesame oil on medium heat. Add the garlic and shallots and cook for about three minutes or until shallots are clear. 2. Meanwhile, cut the eggplants into cubes and add them to the wok when the shallots are clear. Leave them cooking on medium heat, covered, for 5 minutes. Add sesame seeds and glaze. 3. Reduce the heat to low, cover, and cook for about 10 more minutes until the eggplants are fully cooked and sticky, stirring from time to time. Season with salt and pepper to taste. Serve with a steamed white rice.
Ingredients
Instructions