We have jar of miso 味噌 (is gluten free) for added protein, but salty, and eggplant from the farmer's market. Add tomatoes, dill from our garden, some shiso 紫蘇 (or in our case, mint from the garden), and black vinegar* or balsamic vinegar .
/miso yaki nasu/
Serves 4
Preheat the oven to 350℉ (175℃)
1 Tbs. (15 ml) sugar
6 Tbs. (90 ml) black or balsamic vinegar
12 Tbs. (180 ml) olive oil
1 Tbs. (15 ml) soy sauce or liquid aminos
3 Tbs. (45 ml) white miso (shiro 白味噌)
1 1/2 Tbs. (22 ml) mirin 味醂 (distilled saké 酒) or sherry
1 lb. (450 g) Asian eggplants, cut in half lengthwise
1 diced organic tomato
organic cherry tomatoes cut in half
1/3 cup (80 ml) chopped dill and some sprigs for garnish
few minced scallions
A. Dressing:
ēchē 1. Cook sugar and 1 tsp. (5 ml) of water on low heat, stirring until the sugar melts, about 4 minutes.
nē 2. Whisk in the black or balsamic vinegar.
san 3. Remove for the heat and let it cool.
shē 4. Whisk in the 6 Tbs. (90 ml) olive oil and soy sauce.
B. Eggplants:
ēchē 1. Cook sugar and 1 tsp. (5 ml) of water on low heat, stirring until the sugar melts, about 4 minutes.
nē 2. Whisk in the black or balsamic vinegar.
san 3. Remove for the heat and let it cool.
shē 4. Whisk in the 6 Tbs. (90 ml) olive oil and soy sauce.
B. Eggplants:
一 1. In a bowl, mix the miso and mirin/sherry.
二 2. Heat a skillet and add 3 Tbs. (45 ml) olive oil.
三 3. Add one eggplant half, cut side down, cook until deep-golden, about 3 minutes.
四 4. Transfer the eggplant to a baking dish, cut side up.
五 5. Repeat with the rest of the eggplants.
六 6. Spread the miso mixture on the cut sides of the eggplants.
七 7. Roast for 15 minutes. Insert a folk to test if they are tender.
八 8. Transfer to a platter.
C. Salad: in a large bowl
一. Toss the tomatoes with 1/3 cup (80 ml) of dill, 1/4 cup (60 ml) shiso or sherry, scallions and two-thirds of the dressing.
二. Spoon the salad over the warm eggplants and drizzle with the remaining dressing.
三. Garnish with dill and shiso or sherry.
一. Toss the tomatoes with 1/3 cup (80 ml) of dill, 1/4 cup (60 ml) shiso or sherry, scallions and two-thirds of the dressing.
二. Spoon the salad over the warm eggplants and drizzle with the remaining dressing.
三. Garnish with dill and shiso or sherry.
*Black vinegar is sweeter and malty flavor, available at Asian markets. It has many health benefits, similar to apple cider vinegar.
