Korean: Miso-Cumin Grilled Eggplant

By SharonE

Can apply to grilled zucchini or asparagus or on firm fish

Ingredients

• FOR THE CHICKPEAS:
• 1 (15-ounce) can chickpeas, rinsed and drained
• 3 tablespoons canola oil
• 1 teaspoon ground sumac
• 1/2 teaspoon kosher salt
• FOR THE GLAZE:
• 1/2 cup black vinegar
• 4 cloves garlic
• 1 tablespoon toasted whole cumin seeds
• 1/2 cup canola oil
• 1/4 cup Japanese white miso
• FOR THE EGGPLANT:
• 4 Japanese or Chinese eggplant (about 1 pound), cut into 1/2-inch-thick slices lengthwise
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 1/4 cup packed picked Italian parsley leaves
• Crunchy sea salt, for garnish

Details

Servings 4

Preparation

Step 1

1. DRY THE CHICKPEAS. Pat the chickpeas dry with a clean towel, then transfer them to the bowl of a food processor and pulse until all the chickpeas are broken into ragged pieces and some have turned to dust, about 10 times. Dry the chickpeas in a food dehydrator for 3 hours at 115 degrees F. (If you want to dry in an oven, preheat the oven to 170 degrees F. Spread out the chickpeas in an even layer on a parchment-lined baking sheet, and dry for approximately 3 hours, stirring the chickpeas twice during drying.) When they’re done, they should be crunchy and crumbly. Set aside to cool.

2. MAKE THE GLAZE. In a blender, whirl together the vinegar, garlic, and cumin until the garlic is very finely chopped. Add the oil and miso and blend until smooth. Transfer the glaze to a small bowl and set aside.

3. FRY THE CHICKPEAS. Heat the oil in a medium skillet over high heat. Add the chickpeas and cook for 1 to 2 minutes, stirring, until they become crispy and begin to brown. Transfer the chickpeas to a paper towel– lined plate to drain, then transfer to a small bowl, and stir in the sumac and salt. Set aside.

4. GRILL THE EGGPLANT. Preheat a gas or charcoal grill to medium-high heat, about 450 degrees F. In a large bowl, toss the eggplant with the oil until coated, and season with salt and pepper. Grill the eggplant for 2 minutes, or until well marked, keeping the lid closed as much as possible, then flip each piece over and brush with the reserved glaze. Cook for 2 minutes more, then turn again, changing the angle of the eggplant so the grill creates a crisscross pattern on the eggplant’s flesh, brushing the second side with a layer of the glaze. Cook 1 minute, flip again, and cook 1 minute more. Transfer the eggplant to a serving platter, garnish with the parsley and sea salt, plus a handful of the chickpeas. Serve hot.