Broiled Eggplant with Miso-Mustard Dressing
- Vegetable recipes
- Lactose free
- Low calorie
- Vegetarian
Ingredients
- 2 tsp (10 mL) hot dry mustard powder
- 1-1/2 tsp (7 mL) soy sauce
- 1/2 tsp (2 mL) rice vinegar (preferably aged)
- 1 lb (500 g) Asian eggplant (2 or 3 eggplants)
- 4 tsp (20 mL) sesame oil
- 1 tsp (5 mL) toasted sesame seeds
- Basic Miso Dressing:
- 1 cup (250 mL) shiro miso (white miso paste)
- 1/2 cup (125 mL) granulated sugar
- 1 tbsp (15 mL) granulated sugar
- 1/2 cup (125 mL) sake
- 1-1/2 tbsp (22 mL) dark Chinese rice wine or dry sherry (optional)
- 1 egg yolk
Preparation
Basic Miso Dressing: In small saucepan over medium heat, whisk together miso, all of the sugar, sake and Chinese rice wine (if using); bring to boil. Reduce heat to low and simmer, stirring often, for 20 minutes.
Remove from heat. Whisk in egg yolk. Place pan in bowl of cold water and continue whisking until lukewarm. Let cool. Makes 1-1/4 cups/300 mL.
Mix mustard powder with 1 tbsp/15 mL water; let sit 10 minutes. Whisk together with 1/4 cup/60 mL of the Basic Miso Dressing (save remainder for other uses), soy sauce and rice vinegar. Set aside.
Cut eggplants in half lengthwise. If using 3 eggplants, halve again crosswise; if using 2 eggplants, cut each into 3 sections. Brush cut sides with oil.
Place under broiler and cook until tops are golden and eggplant is just tender when pierced, about 5 minutes. Transfer to serving plate; top with miso-mustard mixture and sprinkle with sesame seeds.
Makes 4 to 6 servings.
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