Susie Fishbein, Kosher by Design Cooking Coach
Yields 6-8 servings
If you are watching calories, there is a way to skip the frying part of this recipe. Just use Asian eggplants. They are dark purple, long and skinny, similar in shape to a zucchini. If you can find those (Asian markets always have them), just cut them in half lengthwise, skip the pan-frying, and put them right on the baking sheet to be glazed. They are not bitter or hard like their Italian counterparts, so do not need the softening that the frying provides – but they may need a few extra minutes in the oven.
2 large, long Italian eggplants, or 8 Asian eggplants, unpeeled
4 ounces blond or barley mison
1/2 cup orange juice
1 Tbsp mirin, rice cooking wine; I like the Eden brand
2 tsp fresh ginger, peeled, grated on a microplane
2 Tbsp honey
1 Tbsp dark brown sugar
fresh cilantro leaves, chopped, for garnish
Preheat oven to 400 degrees F
Line a large cookie sheet with parchment paper. Set aside.
Slice the eggplants in half lengthwise. Cut into 1/2-inch thick slices.
Heat 1/4-inch canola oil over medium heat in a large skillet, nonstick if possible. Add the eggplant in a single layer and sear, 3-4 minutes per side. Remove the eggplant and drain on paper towels. Transfer to the prepared sheet as the slices are done; this may need to be done in batches and more oil may be needed, as the eggplants tend to soak up oil.
Place the miso, orange juice, mirin, ginger, honey, and brown sugar into a quart-sized container. Using an immersion blender, emulsify the mixture. This can also be done in a food processor fitted with a metal “S” blade.
Brush the miso glaze onto both sides of each eggplant slice. Bake for 5 minutes.
Sprinkle some chopped cilantro onto the serving plate. Arrange the eggplant. Brush with some of the remaining miso, if desired. Sprinkle with remaining cilantro.