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.
1 eggplant, cut into 1/2″ rounds
olive oil
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.
More Recipes You May Be Interested In:
Eggplant with Lemon Sesame Sauce
Grilled Eggplant with Parsley, Oregano and Garlic
Miso Glazed Sablefish
{ 13 comments… read them below or add one }
I bought a bottle of miso to make dressing, which I never got around to doing, but since it’s a decent-size bottle it’s nice to find another way to use it!
I really like eggplant – such a great alternative to meat.
This sounds so good and so easy too. I have some eggplant from my garden that I need to cook this week too!
I really like miso and apparently it lasts almost indefinitely in the fridge so you should totally try out your bottle.
Oh if only I had it growing in my garden… I bet this sauce would work the exact same way on grilled eggplant.
Eggplant, miso, rice vinegar – this one is right down my alley! Thank you for sharing this recipe!
Ha! I had almost the same thing last night for dinner! I was going to post the recipe tomorrow.
Miso and eggplant are a good combination. The vinegar, ginger and lime sounds like it would go well with the eggplant and miso.
This is a beautiful way of using eggplant. I truly think eggplant and miso is a lvoely combo.
It looks lovely! Now, if I could only find miso….or figure out how to make it….no, better find an Asian food store…
Anyway, the eggplant looks wonderful, and I would probably grill it..
It is extremely prevalent here because of a large asian community it is available in almost every supermarket and corner store. Maybe a mail order?
I found your blog though this recipe that was linked to on Serious Eats. I’ll be trying this tonight, hopefully, on an eggplant I harvested from my garden yesterday.
this was delish just made it for lunch…fast, easy, and yum! i added minced garlic and basil in the olive oil before brushing the olive oil on the eggplant slices…additional burst of flavor.
Thank you! I was in the mood in eggplant and have had a big bag of really nice miso sitting in my fridge for months. This was fantastic and super easy.