RECIPE: MISO BROILED EGGPLANT WITH WARM NAPA CABBAGE (GLUTEN FREE, VEGAN)

For miso glazed eggplant:

  • 3 large asian eggplants, skin on, sliced, into 3 in lengths
  • 2 tbsp avocado or vegetable oil
  • 1 TBSP sesame oil
  • 4 TBSP red miso
  • 2 TBSP apple juice
  • 1 TBSP Raw sugar
  • 1 TBSP seasoned rice vinegar
  • 2 cups cooked jasmine rice

For Cabbage:

  • 2 TBSP seasoned rice vinegar
  • 1 TBSP Tamari
  • 1/2 head of napa cabbage, shredded (about 3 cups)
  • 2 scallions, sliced  (reserve 1 TBSP for garnish)

Garnish:

  • 1 TBSP sliced scallions
  • 3 tsp sesame seeds

Directions:

In a small bowl, whisk together: red miso paste, apple juice, raw sugar, and rice vinegar. Mix well and set aside.

Preheat your broiler to 400/450.

In either cast iron or other oven-proof skillet on the stove top, heat avocado oil until a droplet of water dropped in pan sizzles.  Add sesame oil and the sliced eggplants skin side down.  Cook on med-high until the skin is browned on the outside, then gently flip flesh side down until eggplant flesh is just translucent.  Gently remove eggplant slices from skillet to plate and set aside.

Reduce heat to low. Add the cabbage and all but 1 TBSP of scallions to the pan. Stir
gently to mix, then sprinkle the rice vinegar and Tamari over the veggies.

While the cabbage cooks down for a minute or two, brush your eggplant slices with the reserved miso paste glaze – be generous!**  Gently place the eggplants back into the pan glazed-side up, on top of the cabbage.

Place the pan on the top most rack, as close as possible to the broiler, and leave in the oven for at least 5 minutes.  While the eggplant is cooking, spoon 1/2 cup of cooked rice into each bowl.  Check the eggplant after the 5 minute marker – the miso glaze should be caramelizing and bubbling a little bit.  If not, return to oven for another minute or two, but keep an eye on it so as not to burn it.  If it’s bubbly, remove it because it will burn quickly!

When the eggplant is out of the oven, scoop a spoonful of cabbage and soy-vinegar sauce over the rice, then place the eggplant slices on top.  Sprinkle with a little sesame seed and the reserved scallions, and serve.

Serves 4.

(**Note: You may end up with a little “glaze paste” leftover – try it brushed on some carrots or potatoes then roast in the oven -YUM!)

Ellen Avigliano