Miso-roasted Eggplants with tomatoes, dill, shiso and black vinegar

Miso-roasted Eggplants with tomatoes, dill, shiso and black vinegar
Miso-roasted Eggplants with tomatoes, dill, shiso and black vinegar

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Dressing:

  • 1

    tbsp sugar

  • 6

    tbsp black vinegar

  • 6

    tbsp canola oil

  • 1

    tbsp soy sauce

  • Eggplants:

  • 3

    tbsp shiro (white) miso

  • 1 1/2

    tbsp mirin

  • 6

    tbsp canola oil

  • 1

    lb Asian eggplants, halved lengthwise

  • Salad:

  • 1

    heirloom tomato, cut into 1/2 inch dice

  • 1/2

    pint cherry tomatoes, halved

  • 1/3

    cup chopped dill, plus more for garnish

  • 1/4

    cup chopped shiso, plus more for garnish

  • 1

    tbsp minced scallions

  • Kosher salt

Directions

1. Make the dressing: Preheat the over to 350*. In a small saucepan, combine the sugar with 1 teaspoon of water. Cook over low heat, swirling the pan, until the sugar melts and an amber caramel forms (about 4 minutes). Whisk in the black vinegar. Remove from the heat and let cool to room temperature. Whisk in the oil and soy sauce. 2. Prepare the eggplants: In a bowl, mix the miso with the mirin. In a nonstick skillet, heat 3 tablespoons of the oil. Add one eggplant half to the skillet, cut side down, and cook over medium heat until a deep golden (about 3 minutes). Transfer the eggplant cut side up to a baking sheet. Repeat with the remaining 3 tablespoons of oil and eggplant halves. Spread the miso mixture on the cut sides of the eggplants. Roast for 15 minutes, until the eggplants are very tender. Transfer to a platter. 3. Make the salad (this can be done while the eggplants are in the oven): In a large bowl, toss the tomatoes with 1/3 cup of dill, 1/4 cup shiso, the scallions and two-thirds of the dressing. Season with salt. Spoon the salad over the warm eggplants and drizzle with the remaining dressing. Garnish with dill and shiso. Serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: