When I saw Eric Growe’s miso-glazed eggplant recipe in Yoga Journal, I quickly ripped out the page and stuck it on my fridge, deeming it a perfect candidate for a (not so) stealthy attack. I've since served Austin a modified version of the dish several times. Not surprisingly, I think it’s delicious. But Austin has even gone so far as to describe it as “good” and have seconds. That's about as glowing an endorsement as I could hope for.
Adapted from the Eric Gower recipe published in the May 2011 issue of Yoga Journal
Makes 4 servings
- About 3 tablespoons of olive oil
- 3 teaspoons sesame oil
- 2 lbs Japanese eggplant, halved lengthwise and scored about 1/2 inch / 1 cm deep on the fleshy side
- 1/3 cup yellow (or other type of) miso
- 2 1/2 tablespoons of white wine or sake
- 1 1/2 tablespoon maple or agave syrup
- 1 garlic clove, minced
- A couple pinches red chili flakes
- 1 tablespoon toasted sesame seeds
- Optional: 1 teaspoon chili and garlic paste
2. While the eggplant is cooking, whisk together the miso, wine, maple syrup, garlic, chili flakes, and garlic chili paste, if using. Brush the eggplant generously with the miso mixture. Place under the broiler for about 2-4 minutes or until golden brown. (As you can see, mine got a bit too brown but it was still delicious).
3. Sprinkle the eggplant with the toasted sesame seeds and serve immediately.