Baked Eggplant with miso sauce 烤焗味噌茄子

This Saturday, I will make Miso Roast Prime Rib (boneless) for dinner party. Recipe for Miso Roast Prime Rib ( http://winniemsfong.blogspot.com/2012/12/miso-roast-boneless-prime-rib.html ). I will also make some spaghetti and a Seafood Tom Yum Soup too. Usually I am not very good on preparing veggie dish. I always spend most of my time on dessert and other main dishes. But I came across this eggplant recipe from Christine's recipe website which really match my Miso Roast Prime Rib! And I LOVE~~~~ Eggplant very much. Therefore, my veggie dish for Saturday dinner party of 10ppl will be this Baked Eggplant with Miso Sauce! I will (x3) the amount of ingredients in this recipe for party of 10.

烤焗味噌茄子

準備時間: 10 分鐘

烹調時間: 40 分鐘

分量: 2至3人

材料:

• 茄子 (aubergine) 1個 約375克 (BIG FAT SHAPE TYPE)
• 油 酌量
• 海鹽 酌量
• 白芝麻（炒香，裝飾用）酌量
• 蔥絲（裝飾用） 少許

汁料:

• 味醂（mirin）100毫升
• 白味噌 1½湯匙
• 糖 1湯匙
• 日本醬油 1湯匙
• 日本米酒 2茶匙



做法:

1. 預熱焗爐至 180C / 356F
2. 洗淨茄子。直向切半。用小尖刀在割切面輕輕斜切花紋（如圖示）。在茄子肉上面，酌量灑下鹽，和噴上（或塗上）酌量油。
3. 把茄子轉放在鋪了烘培紙的焗盤上。蓋上鋁箔紙。放入已預熱的焗爐中，焗約 40分鐘，或直至茄子肉轉軟稔。
4. 與此同時，把汁料拌勻。放入一小鍋中，用中火煮至開始滾，糖溶解，即刻離火。
5. 把焗好的茄子上碟，倒去多餘的水份。把汁料淋在上面。灑下芝麻和蔥絲，即成。趁熱享用。

溫馨提示：

• 茄子很喜歡吸油的。可用噴油或塗油方法，減少用油量。
• 味噌和味醂是日本調味料，在一般大型超市中有售。基絲汀則從唐人鋪買回來。
• 預備汁料時，可用匙羹搓壓，較容易拌勻。
• 味噌不宜煮太久，以免失去營養。汁料一開始煮滾，就要離火。
• 大隻的茄子，肉多而厚。也可用長身的茄子。

Read more: http://www.christinesrecipes.com/2013/03/baked-eggplant-with-miso-sauce.html#ixzz2Q6lZ2fmt

Ingredients:

• 1 large eggplant (aubergine), about 375 gm (BIG FAT SHAPE)
• oil, to taste
• sea salt, to taste
• sesame seeds, roasted for garnish
• chopped spring onion, for garnish

Sauce:

• 100 ml mirin
• 1½ Tbsp white miso paste
• 1 Tbsp sugar
• 1 Tbsp Japanese soy sauce
• 2 tsp Japanese cooking wine

Method:

1. Preheat oven to 180C / 356F.
2. Rinse the eggplant. Cut it in half lengthwise. Score the flesh deeply, yet not cut through to the skin, with the tip of a sharp knife in a cross-hatch pattern (as shown in picture above). Spray the cut side or brush with oil and season with salt.
3. Transfer the eggplant to a lined baking tray. Cover with a foil and bake in the preheated oven for about 40 minutes, until the eggplant is softened.
4. In the meantime, combine all the ingredients of sauce in a small sauce pan. Cook over medium heat and stir occasionally. When it starts to boil and the sugar is completely dissolved. Remove from the heat.
5. Remove the eggplant from the oven. Discard the excess water. Drizzle the sauce over the top. Sprinkle sesame seeds and spring onion for garnish. Serve immediately.

Notes：

• Eggplant can soak up a lot of oil. If using oil spray, you can control the amount of fat used without making the dish too heavy.
• Mirin is an essential condiment used in Japanese cuisine, available at Asian grocers.
  When preparing the sauce, you can use a large spoon to press the miso paste and help it dissolve thoroughly.
• It’s better not to over cook the miso paste, or else you’ll lose much of its nutrition.
• When the sauce starts to boil, remove the pan from the heat as quickly as possible.
• The eggplant I used was quite large and thick. This recipe also works for small narrow ones. The baking time needs to be shortened accordingly.

Recipe source: http://en.christinesrecipes.com/2013/04/baked-eggplant-with-miso-sauce.html#more

COOKING CHINESE EGGPLANT (Long slim shape)

This one used an alternate way of cooking but with the same miso sauce.
Cooking direction:
Bake on preheat oven on 425F for 20 mintues uncovered.
Apply miso sauce and broil on high for 5 minutes.
Add green onion, roasted sesame seeds and bonito flakes to serve.