The eggplant is too bountiful to consume on my own. On Thursday evening, my neighbors (who have since returned from vacation and reclaimed their CSA subscription) and I combined the corn from their farm share with my eggplant for a Japanese-inspired vegetable feast: Miso-Rubbed Grilled Eggplant and Chile Glazed (think Spicy Tuna Roll sauce) Corn on the Cob.
(inspired by Nobu)
3 Japanese Eggplant, sliced in half lengthwise
3 cloves garlic
3 tablespoons olive or canola oil
1 cup white miso
½ cup sugar
¼ cup mirin (sweet rice wine)
¼ cup sake
1. Finely chop garlic. Toss eggplant with garlic and oil to marinate.
2. Combine remaining ingredients in a sauce pot. Cook over medium heat, stirring constantly until completely combined and sugar has dissolved.
3. Prepare a charcoal grill. Grill Eggplant, cut side down, for 3 minutes or until lightly charred. Flip over and brush with miso paste. Cook for 2 minutes more. If you’d like, flip again to char the miso paste onto eggplant.
4. Serve with rice, or shrimp or grilled corn.
Labels: eggplant, Japanese, recipes, urban gardener, vegetarian
----- COMMENT: AUTHOR: Lydia (The Perfect Pantry) DATE:8/25/2008 11:45:00 PM I love Japanese eggplant -- no seeds! Your garden has been giving you an amazing harvest this month. ----- COMMENT: AUTHOR: DATE:8/26/2008 09:00:00 AM Hi Julia; it's Kristina from orientation yesterday. I covet your garden, even though I could never keep one myself. Cool blog!I'll keep my eye on it. ----- COMMENT: AUTHOR: Julia DATE:8/26/2008 01:03:00 PM Kristina, Nice to meet you yesterday and thanks for visiting. Look forward to seeing you again soon on campus. ----- --------