Perfectly softened eggplants paired with shiitake mushrooms simmering in coconut milk and miso. This fusion works so good together it can elevate any dish. Pair with creamy coconut rice for a complete meal. The flesh of the eggplants turns really soft and absorbs so much flavor from the sweet white miso. The best part of this recipe is it turns eggplant haters into lovers. This is something you would find in modern Japanese restaurants.
What makes this dish special
Have you tried mixing together miso and coconut milk? If not you better use this secret sauce to your next dish. The umami rich flavor of miso is balanced out by the creaminess of the coconut milk. I learned this one back in the day when I used to cook at a Japanese French fusion restaurant. Here’s another secret sauce that I learned (wasabi + coconut + nut butter) but that’s for another post. We got Aubergine, shiitakes, kale + miso & coconut milk a little sautéing and we are good to go. Oh we also got a big pot of brown rice.
What you need
- Eggplant - You can use a large eggplant, Japanese eggplant or any other type you might have.
- Miso - You can use red miso paste or white miso paste. Miso is a great way to enhance the umami flavor your dishes. Making a savory miso glaze automatically elevates any ingredient.
- Coconut Milk
- Mushrooms
- Kale
- Olive oil
- Onions & Garlic
What you do
- Sauté aromatics in medium-high heat in a frying pan.
- Add in sliced Eggplant & Shiitakes. You can also lay them on a baking tray drizzled with sesame oil and baked until golden brown.
- Sauté seasoning as you go until the veggies soften for around 25-30 minutes.
- Add in miso and 1 can of coconut milk and 1 cup of water. You may enhance the flavor even more by adding a splash of soy sauce and apple cider vinegar and a bit of dark brown sugar.
- Simmer till sauce gets thick. You may also thicken with slurry, turning the flame down to low-medium heat. Make sure to scrape the bottom of the pan for the caramelized bits.
- Serve on brown rice or coconut white rice.
Roasted Eggplant with Sesame Coconut Miso Sauce
Ingredients
- 3 tablespoon olive oil
- 1 Piece eggplant
- 1 Cup shiitake
- 1 Cup kale
- 1 Can coconut milk
- 1 Cup veg stock or water
- 1 tablespoon garlic
- 1 Piece onion
Instructions
- Sauté aromatics, thinly sliced onions and garlic with olive oil.
- Add in sliced produce, in this case we have eggplant, kale and shiitakes. Give it a good sauté till they have soften seasoning as you go.
- Add in Miso & coconut milk + cup of water to the pan. Stir constantly till miso is fully dissolved and infused in the liquid. Adjust by adding water or stock if needed.
- let cool for 5-10 minutes and serve over noodles or your favorite grain.
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