It is always fun to rediscover a cookbook and learn something. On Sunday I rediscovered the Moosewood cookbook and finally succeeded to cook eggplant. I love eggplant but when I have tried to make it it usually comes out too mushy or tough. This method is extremely easy and then you can dress it in lots of different ways. The Moosewood was actually the first cookbook I owned. I made a pasta from it when at my aunt’s and she gave me a copy for that Christmas – when I was about 12. I received a copy of the Moosewood Cooks at Home book a few years ago but I have hardly ever opened it – until now, both sauce and method are adapted from it.
This is absolutely the time to eat eggplant I bought two beautiful local globe eggplants at the grocery store for $2.50 – a truly cheap eat. Eggplants are female\male and apparently one is better then the other but I have never been able to remember which is which. Make a bunch of the broiled eggplant and then you can use it with different sauces or on pizza the next day! For more exciting herb and vegetable dishes check out this week’s Weekend Herb Blogging hosted by Kalyn from Kalyns Kitchen. I will be hosting WHB in a few week’s so stay tuned.
[print_this]Eggplant with Miso Sauce (serves 4 as a side)
1 eggplant, cut into 1/2″ rounds
salt and pepper
3 tablespoons miso
3 tablespoons water
1 tablespoon rice wine vinegar
1 teaspoon ginger, minced
½ lime, juiced
1 scallion, finely chopped
1. Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.
2. Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.
3.Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.
4. Whisk together miso and water. Whisk in vinegar, ginger and lime juice.
5. Drizzle sauce over eggplants and garnish with scallion.[/print_this]