Monday, July 21, 2008

What's Cookin?: Miso Glazed Halibut & Eggplant

When I was at Uwajimajas the other day, I spotted some of my favorites. I love Japanese eggplant. As a kid growing up, my grandpa had a vegatable garden. He would always have the yummiest nasube. My favorite is just to grill them till they're nice and soft, split them open and pour some shoyu on it. Mmmm....goes great with grilled fish.

Anyways, next to the Japanese eggplant was the Chinese variety. Although less vibrant in color, they were cheaper. Hmmm....why not. I gave it a whirl. So I took my Chinese eggplant home. Now what to do with it? I also bought some fresh halibut that day. I found a quick and easy recipe for a miso sauce and decided to use it on both the eggplant and the fish.

Eggplant Misoyaki
adapted from a recipe from Roy Yamaguchi

1/4 c. miso
2 Tbsp. sugar
1 Tbsp. mirin
1 Tbsp. sake (or beer)
4 Japanese (or Chinese) eggplants, halved lengthwise
1/4 c. olive oil

Preheat your oven to 450 degrees. Combine the miso, sugar, mirin & sake in a bowl. Stir until the sugar dissolves. Score the eggplant halves in a crisscross pattern, about 1/16 inch deep and 1/2 inch apart. Brush or drizzle with olive oil. Bake eggplant, flesh side down, for about 4-5 minutes or until cooked halfway through.

Flip eggplant over so flesh is facing up. Paste the eggplant with the miso mixture. Turn boiler on. Cook under the broiler, flesh side up and cook for another 4-5 minutes or until it is caramelized.

I made a double batch of the miso mixture and baked up some halibit. I basted them at the last 10 minutes of cooking time. Yummy!!