Wednesday, April 06, 2011

Steamed Eggplant Miso Dressing

One of my least favorite vegetables with this second eggplant feature but it's a vegetable that I have gradually embraced. I try to include this as part of my meals due to the the "rainbow colors" offering  to a meal. It is harder to find a purple vegetable than a purple fruit (e.g. grapes, blueberries). What purple vegetable can you think of other than eggplant?

I usually make a light easy dressing of soy sauce, white pepper and sesame oil for these steamed babies. However, this time I replaced soy sauce with red miso. The latter gives an added complexity to the otherwise "flatter" savory soy sauce.

Note: A simple technique to making a non-grainy bowl of miso soup is to slowly strain the miso over warm water. Hot boiling water might "kill" the good bacteria in miso. Adding miso-paste directly to boiling water will also be disastrously "grainy", sometimes "lumpy".

Miso Eggplant
Ingredients: 1 Chinese eggplant, rinsed and sliced to finger-lengths; 1/2 tsp miso-paste dissolved in 1/2 cup warm water (I use Hikari Organic Red Miso but there are other choices in the market such as Maruman Organic Red Miso 26.4 Oz); 1tsp sesame oil, 1tsp finely diced green onions(garnish)

Directions: Place sliced eggplant, spaced out evenly on a plate. Set water in steamer to boil. When water in steamer boils, place eggplant into steamer. Steam eggplant for about 20 mins till cooked. Remove eggplant from steamer. Drizzle sesame oil over eggplant and gently pour the miso over the eggplant. Garnish with green onions. Let the flavors infuse for 1-2mins. Serve immediately.

A miso tip to be shared at  Tip Day Thursday Carnival.

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