Nasu Miso
Here’s something yummy that I made last weekend.
NASU MISO
Cut some japanese eggplants length-wise in two. Season the fleshy part with salt, pepper & olive oil.
Cover a baking tray with aluminium foil and coat slightly with olive oil. Put the fleshy side down and brush up the skin part with more olive oil (it probably will clog your artery, but at least you had something yummy in your tummy, heh heh). Grill the eggplants for 10 minutes (I put them in my toaster/oven) or until the skin is a little burned. Turn them over and grill for another 10 minutes or until they turns brown-ish (ovens may vary, so you have to watch your eggplants.)
As you wait for your eggplants to brown, mix 1 teaspoon miso paste, 1 teaspoon mirin, 1 teaspoon sugar. Adjust accordingly to your taste. After the eggplants have turned brown, score the flesh with a knife, spread the miso on top and grill 1-2 minutes or until the miso sizzles and bubbles up.
Sprinkle some toasted sesame seed or minced scallions on top and serve.
Very easy.
Monday, 24 July 2006
Update: I made them again tonight and this time I leave the skin to be a little char-broiled and grill them so they turn wrinkly and really soft. YUMM YUMM!!! It’s even better. Just scoop up the flesh from the charred skin with a small spoon … dee-lish!
