Miso Eggplant

Eggplant is one of those foods that many people outrightly declare that they hate. However, like the Brussels sprouts of our childhood, I think most people who say this have only had poorly prepared eggplant and have never come to know how delicious it can be when made properly.  Eggplant does not have much of a flavor of its own, and when fully cooked becomes soft and creamy, taking on the flavors of whatever it's cooked with.  I purchased some Japanese eggplants last week, intending to make this dish then, but I never had time.  This week, in another Alzheimer's moment, I forgot I already had eggplant on hand, and I bought another.  You can't blame me -- my refrigerator was so overcrowded with huge bunches of greens, brocolli, and mushrooms that who could tell what was lurking in there?  Therefore, there will be another eggplant recipe forthcoming, but each of these will be completely different from the other.  Today's dish is a miso-grilled eggplant which is one of my favorite new veggie recipes I've tried this month.  I found it on Pinterest (sadly, I am a Pinterest addict and have over 100 boards and 4000 pins, mostly about food).  I didn't have all the special ingredients it called for, which I am sure would have made this even more delicious.   The original recipe can be found here: http://www.lovelylanvin.com/2010/07/19/nasu-dengak/

Below is my modified version.  One major change I made was to eliminate the sugar.  I was worried about this, because the carmelization shown in Lovely Lanvin's beautiful pictures most likely comes from the sugar, but I did not want all those extra carbohydrates.  My end result was still very tasty and looked pretty much the same.  However, I would suggest you keep the sugar if you don't have an issue with the carbs. 

Roasted Miso Eggplant

Preheat the oven to 400 degrees 

2 Tbs sugar (if you want the low carb option, substitute 2 tsp Splenda)
3 Tbs mirin (Japanese rice cooking wine)
1/2 red soybean miso paste

1 large (12 inches long, 2-3 inches thick, cut in half lengthwise and then in half lengthwise again) or 3-4 small Japanese eggplants cut in half lengthwise

Vegetable oil for brushing 

1 Tbsp Gomasio (a Japanese seasoning made with toasted seaweed and sesame seeds)

1 Tsp toasted sesame seeds

Cilantro for garnish

Whisk the sugar (if using), mirin and miso together.  DO NOT ADD THE SPLENDA in this step, if you are substituting it for the sugar.  Cook over medium-low heat stirring until ingredients are mixed well and heated through about 4-5 minutes.  Do not let boil - the sugar may burn.  I had to add some water to my miso paste because it was too thick and would not melt down.  Once all is incorporated, remove from the heat.  

 Place the eggplants on a parchment lined baking tray (to make clean up easier).  Using a pastry brush, brush the eggplants on all cut sides with olive oil, then brush liberally with the miso sauce. Roast in the oven about 20 -25 minutes, until the eggplants are very tender and have a nice dark brown coloring. Remove from the oven, sprinkle lightly with Splenda (if using), Gomasio, and toasted sesame seeds. Garnish with cilantro leaves.