Miso Eggplant

The Gascoyne Food Festival is an absolutely cracking event, celebrating the regions outstanding produce and the people that grow it. This year I was lucky enough to get an invite to the long table lunch and was tasked with the challenge of cooking the vegetarian main dish. Straight away I thought of this great eggplant recipe my friend Robyn has been cooking at Taylor’s Art + Coffee House, using it in their famous health bowl and then Kate Lamont helped me to create the rest. We ended up with – Miso eggplant w/ baked butternut, fresh ginger, edamame bean and tahini dressing. It was delicious, fresh and may even turn your non-eggplant eating friends to the dark side! The following recipe is for the eggplant only for now, full recipe to follow soon!

Recipe for Miso Eggplant

SERVES 4 – 6
  • 4 large eggplants
  • 80ml sake
  • 60 ml mirin
  • 2 tbspn soy
  • 75g caster sugar
  • 100g miso paste
  • 125 ml sesame oil
  • 1 tbspn chilli flakes
  • Cut eggplant into 3 cm cubes
  • Mix together: sake, mirin, soy sauce and sugar in a bowl, set aside
  • Mix miso paste with 120ml of water until thick and smooth, set aside
  • Heat sesame oil and chilli flakes in a large frypan until small bubbles appear, add the eggplant, sautee until browned and cooked through. Roughly 5 ¬†minutes.
  • Add sake mixture and cook through on a high heat for 3 minutes, then;
  • Pour the miso mixture over the eggplant and cook out for another 3 minutes
  • Let the eggplant cool, then you can store in the fridge for up to 2 weeks, the eggplant can be eaten hot or cold. Enjoy!