Northwest Wine - Online Magazine
Miso and Citrus Glazed Japanese Eggplant
Orange juice, miso, mirin, and lime juice are perfectly balanced to create a delicious marinade that does not overpower the subtle flavor of the eggplant in this delectable dish. Makes 4 servings.
Here's what you do:
1) Slice the eggplants lengthwise. Sprinkle the slices generously with salt and let them sit in a colander for an hour (you'll usually see a lot of liquid beading on the surface). Rinse the eggplant in plenty of water to remove the salt, firmly squeeze a few pieces at a time in the palm of your hand to draw out almost all the moisture, and then pat the eggplant dry with paper towels. This firms up the eggplant and removes the bitterness often associated with seeded eggplants.
2) Heat a medium saucepan to medium-high and add all the ingredients except the eggplant. Simmer for 5 to 7 minutes. Transfer the miso mixture to a bowl and let cool.
3) Preheat a grill and season the eggplant with salt and pepper. Brush the eggplant on both sides with the miso mixture.
4) Grill for 4 to 5 minutes on each side while basting with the miso mixture.
Source:VegCooking.com
Wine Pairings
Be wild, try this dish with a Zinfandel, Syrah, Dolcetto or a Pinot noir but don't be shy to try a white wine with this either. Grilling anything brings out smoky flavors, but those ginger notes can carry a bold white as well.
Ingredient List
Here's what you need:
1 pound tofu -- extra-firm
1 small cabbage
3 tablespoons dry sherry or mirin (slightly sweet sake)
3 tablespoons miso
2 tablespoons fresh ginger -- minced
1 tablespoon fresh lemon juice
1 tablespoon soy sauce
1 tablespoon sugar
1/2 teaspoon sesame oil
2 large red bell peppers -- cut in strips
8 scallions -- thinly sliced
1 1/2 tablespoons sesame seeds
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