Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, sesame miso eggplant side. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Japanese eggplant is sauteed and simmered in a miso-based sauce creating a vegan, Asian-inspired side dish. Most people won't think twice about serving basic cornbread when is on the table. But switching up your side dishes can bring a refreshing change to a classic comfort food dish.
Sesame miso eggplant side is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Sesame miso eggplant side is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have sesame miso eggplant side using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sesame miso eggplant side:
- Make ready 2 medium italian eggplant
- Get salt
- Prepare 2 tbsp butter
- Take 2 tbsp miso
- Make ready 1 tbsp sesame oil
- Prepare 1 tbsp olive oil
- Take 3 tbsp mirin
- Get 1 tbsp toasted sesame seeds
- Take 1/4 tsp kashmiri chili powder
This yummy Miso Eggplant bowl is a great option when you want a delicious and filling meal that won't leave you feeling heavy. Miso paste can be made from barley, rice or soy. Using a butter knife, spread the topping on the cut side of. Brush eggplant with oil, season with salt and place on tray cut-side up.
Steps to make Sesame miso eggplant side:
- Dice eggplant and toss with salt, probably ½ a tbsp or so, just to coat the eggplant. Let this sit for 20 minutes or so. This helps draw a little of the moisture out of the eggplant. This is a technique that's common with eggplant and it's called 'degorging'. Not necessary, but it can improve the flavor and texture of the finished dish.
- Mix together butter and miso with a fork. This helps break up the miso so it will disperse evenly.
- Heat a large sautee pan over medium heat. Add the olive oil and sesame oil.
- Add diced eggplant. Let it sizzle away for awhile, stirring frequently. It should get some color, but not too much, and you don't want it to get stuck to the pan, so try and keep it moving.
- Toss your chili powder and butter miso in the pan and stir to mix. Any chili powder is fine, but you'll need to adjust to your liking. I found this really great kashmiri chili in a local Indian grocery store. Delicious, and very spicy.
- When everything's stirred up nicely, dump in the mirin. Stir a bit, then add the sesame seeds. Keep stirring a little longer, then give it a taste. What do you think it needs? I kinda wish I had some green onions.
Or set up a barbecue for indirect grilling and grill eggplant flesh-side down over high heat. When eggplant is done cooking, place it on the serving dish. If you like it eat it cold, keep the plates in the fridge until you are ready to serve. I didn't have shiso but this recipe was still amazing. I like that it was really.
So that’s going to wrap it up for this special food sesame miso eggplant side recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
