I’m just back from a little holiday in Edinburgh during which I took a bit of a digital detox (I did have 1 post scheduled for while I was away) which I’m sure was good for me, but I am missing blogging and blog-reading after only 5 days away from my computer! I’m beginning to catch up with my reader and thought I’d give you a recipe to keep you going before I fill you in on my time away.
A recent survey on The Kitchn showed aubergine (eggplant) to be the least favourite summer vegetable, something I’m not hugely surprised about, but a shame all the same. I’ve had some pretty bad aubergine dishes in the past until I learnt how to cook it to show it at its best. Roasting is usually the way to go for me: simply seasoned with salt and pepper and drizzled in olive oil, the spongy chunks sweeten and soften. I love aubergine in tagines and curries too, where, after a long simmer it seems to soak up whatever tasty sauce you’re using.
I wanted to try a different flavour profile this time, and travelled to the Far East for this dish. This is a cross-between Mabo Nasu, a Chinese aubergine stir-fry, and Nasu Dengaku, grilled miso-glazed aubergine. Both sounded good to me, so I combined them! It’s a quick recipe to make as all stir-fries are, and the sweet, salty miso sauce coating it all will, I’m sure, have even vegetable-haters hoovering up a whole plateful.
The seasonings I’ve used are ones I always have in my kitchen, but perhaps they’re not typical in everyone’s pantries… I’ve mentioned the company Clearspring on the blog before and their fantastic line of Japanese seasonings are what I’ve used here. I’m planning a full review of their products but for now will highly recommend these ones if you need to stock up on Asian supplies.
Note: Whichever brand of Mirin you use, something to be aware of is that most nowadays contain either sugar or high fructose corn syrup, and preservatives, so try to find one where the rice is naturally fermented and with no additives.
Sticky Miso Aubergine
We ate this as a main dish, just alongside some brown rice and stir-fried Chinese greens but it would be a welcome addition to any Asian meal.
1 Medium aubergine, diced large
1t Sesame oil (or another high-heat oil )
1/2 Onion, diced
1/2 Green pepper, diced large
1 t Sesame oil
1 Clove of garlic, minced
1” Piece of ginger, minced
Sauce:
1/2T Red miso
3/4T Agave nectar
1 1/2T Rice vinegar
1 1/2T Mirin
1 1/2T Tamari
1/2T Arrowroot
Pinch of chili flakes
Toasted sesame seeds to garnish.
Whisk together sauce ingredients in a small bowl. Set aside.
Warm 1t sesame oil in a pan or wok over med-high heat, stir-fry the aubergine chunks in the oil for approx 10 minutes until fairly soft. Remove from pan to a bowl.
Heat another teaspoon of sesame oil in the pan and stir-fry the onion and pepper until soft. Add the garlic and ginger and continue to cook, be careful not to let them burn though.
Return aubergine to the pan and pour over the sauce. It should thicken up almost immediately and create a sticky glaze. Continue to stir until all coated and hot.
Sprinkle with toasted sesame seeds to serve.
Are you one of the aubergine-haters out there? Perhaps I can change your mind with this dish!
If you’re a fan, how do you like to prepare it?
Sounds fantastic, I’m always looking for new Aubergine recipes as they just happen to be my favorite veg!
Thanks Phil, that’s great to hear you’re an aubergine fan! I’m usually glad when I try something new and this was no exception
Wow, Edinburgh! I’ve always wanted to visit that magical place! Yes, it can be quite addicting to blog, and I feel you, too! I love Japanese eggplants in saucy sauce and curries as long as it’s Asian, but never on its own (grilled or just plain). This looks like my ideal Asian dish. I love Mabo Nasu and Nasu Dengaku
best dish choices! Thanks for sharing my childhood dishes.
Yes Edinburgh was rather magical! It’s interesting that Asian eggplant is what’s most normal to you. I do love it plain too, especially in a mixture of other roast vegetables- courgette, peppers + red onion is my favourite mix.
This dish sounds wonderful. I currently have only one eggplant recipe I’m planning to try. This one also looks to be very much worth trying. I appreciate your heads up about high fructose corn syrup in miring. But I’m curious why, in light of that comment, that you still use agave, since it is pure fructose? I understand that it is supposed to have a low glycemic index, but the best information I have is that it is not a healthy sweetener. Do you have any recommendations for a substitute? Thanks.
I’ve done my research on agave and am comfortable with using it in small amounts. Any sweetener would work here- brown rice syrup, coconut sugar and maple syrup for example, are all good alternatives.
Good thinking. A small amount occasionally probably isn’t too bad. At least it isn’t ‘artificial’ the way HFCS is. I’ve just been surprised at how much agave syrup use I’ve seen on healthy food blogs.
It took me a while to take to aubergines, now I cook with it quite a bit, esp when in season. My favourite way of eating it is to oven bake/roast it in a little olive oil. I am looking forward to trying your recipe in the near future.
I’m not alone then in taking some time to learn how to enjoy it. Now I wish everyone could see how tasty aubergine can be!
Sounds delicious! My partner loves eggplant - I’m adding this to the list to make
This is my favorite sort of dish! Sadly, though I love eggplants, they don’t love me… I’ve found that they’re the only food that I’m allergic to. Never mind that, I would just as happily give zucchinis this same miso treatment. That miso sauce would be incredible on any vegetable, really.
What a bummer
At least you’re not allergic to something like…..chocolate! You’re right though, I’m sure this sauce would go well with other vegetables too. I’m thinking mushrooms would be good?
Aubergines are brilliant if cooked well but so horrid if not cooked through - I have a favourite macadonian eggplant salad and my mum makes a lovely eggplant, tomato and onion dish that she uses as side dishes for everything. I probably don’t eat it a lot because I don’t have anyone else who loves it in the house - sigh! love the sound of your dish and never knew about mirin so will check it when I next buy it.
Yum! I’ve just searched for and found the Macedonian salad on your blog. I’m sure I’d love it
It’s so sad that eggplant doesn’t get the love it deserves! I especially love it with miso sauce…definitely need to try your version!
I know. It’s so good when cooked properly. We need to spread the eggplant love!
This looks amazing. I love your blog and your delicious recipes.
I have nominated you for the Versatile Blogger Award. Feel free to accept it here.
http://silkandspiceblog.wordpress.com/2013/08/18/gratitude-2/
Hello,
I have white miso. Do you think I could use it instead of red miso?
thanks
Hi Christine. I don’t see why you couldn’t try it. White miso isn’t as strong as red so you may need to use a little more. It will likely affect the colour of the dish too. Here’s some info on the different types of miso for your interest! http://www.thekitchn.com/whats-the-difference-white-yel-79637
This looks so lovely… I can’t wait for aubergines to be back in season
Thanks Emma. I hadn’t had aubergine for ages so I just succumbed recently and mad a big aubergine dish…I can’t wait until Summer for all the fruit and veg!