Baked Miso Eggplant
I like to keep white miso paste stocked in my refrigerator because it’s an easy trick: a store-bought seasoning packed with a ton of coveted umami flavor. I often add it to marinades or soup, but in this case, it’s simply smeared onto a steamed eggplant and baked. The top transforms into a beautiful golden crust resembling a crème brûlée, and two simple ingredients yield an addicting snack or small plate to share.
Ingrediënten
Serves 4 to 6
- 2 globe eggplants
- White miso paste at room temperature
Instructies
- Steam the eggplants.
- If you don’t have a bamboo steaming basket or double boiler, there are a number of ways you can rig one—as long as you steam the eggplant without allowing it to touch the water.
- I don’t have a steaming basket, so I put mine on top of a small upside-down heat-safe bowl sitting in a large pot of boiling water.
- Cover the pot with a tight-fitting lid and steam the eggplants until they’re cooked through, about 30 minutes.
- Set the eggplants aside to cool and firm, about 10 minutes.
- Meanwhile, preheat your oven or toaster oven to 250°F.
- Line a baking sheet with aluminum foil.
- Slice the eggplants in half lengthwise.
- Carefully spread a ¼- to ½-inch layer of miso paste on top of the cut side of the eggplant.
- Set the eggplants skin-side down on the foil-lined baking sheet and bake until the top has browned, about 30 minutes.
- Remove the eggplants from your oven and let cool to room temperature.
- Using a sharp knife, trim off and discard the skin on both sides, and serve.
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