Miso Glazed Eggplant

I found myself in the last few days cleaning out draws, cupboards and yes, even the refrigerator. Tucked back in the corner on the bottom shelf was a little tub of Miso that I simply forgot that I had. Miso is an amazing ingredient, full of that special Umami flavor and I adore it.  So, I pulled out some Japanese Eggplants that I just bought and made a quick glaze for them and broiled them in the oven.  It was so delicious!  This is something many of you may have tried in a Sushi Restaurant, but it is so easy that you will be happy to know that you can make it at home with very little bother. I didn't use any extra sugar because used Mirin and Seasoned Rice Vinegar to offset the Tamari and Sesame Oil. This eggplant has a soft texture with a flavor that is slightly sweet and and a little savory, slightly tangy with a complex rich, deep flavor that just can't be described accurately. It elevates Eggplant to another level. I hope you try this recipe!

Miso Glazed Eggplant

2 Japanese or Chinese Eggplant (Dark Purple or Light Purple, long thin Eggplants), stem end removed and cut in half length wise

2 Tablespoons Vegetable Oil

2 Tablespoons Yellow Miso

2 teaspoons Mirin (Japanese Rice Wine)

2 teaspoons Seasoned Rice Wine Vinegar

1 teaspoon Tamari

1/2 teaspoon Toasted Sesame OIl

1 teaspoon grated Ginger

Turn oven on to Broil to heat.  In a small bowl, mix together the Miso, Mirin, Rice Vinegar, Tamari, Sesame Oil and Ginger. Then, place the Eggplant, cut side up on a baking sheet and brush each piece of Eggplant with 1/2 Tablespoon of Oil.  Place about 6 inches below and broil for 5 - 7 minutes, being careful not to burn it (but if you do burn it by accident, just peel off the top layer). The Eggplant should be lightly browned and soft to the touch on the sides. Remove from oven and spoon on 1/4 of the glaze mixture on each Eggplant. Return to the broiler for 3 - 5 minutes or until the glaze is bubbling and browned. Watch carefully! Can be served hot, warm or cold.

Five Element Analysis

Eggplant belongs to the Water Element and so does Miso, so this is a good dish for the Kidneys. The Tamari and Sesame Oil add even more of the Water Element so this is a good dish to eat in the Winter. The Mirin brings in the Fire Element and the Rice Vinegar contributes the Wood Element and the Ginger contributes a little bit of the Wood Element. So, this dish contains mostly the Water Element, but a little of all the rest too making it more balanced than it seems!