Miso Glazed Eggplant Dip
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- 3/8 cups
Jasmine Lukuku from The Blenderist
medium Japanese eggplants
unrefined sugar of choice
we like turbinado or coconut sugar
TO PREPARE EGGPLANT
Set your oven rack to the middle and set the oven to Broil.
Slice the eggplants in half and then score the flesh.
Rub sesame oil all over the eggplants (especially the flesh) and put them on a broiler sheet with the skin facing up.
Broil eggplants until skin starts to turn brown. (2-3 minutes depending on the heat of your broiler. If you have Hi and Lo Broil options, choose Low. It is much easier to prevent burning this way.)
Remove from oven and turn over the eggplant.
Put the eggplant back under the broiler, face up for 5-10 minutes.
When it's ready, the flesh will be tender and you should be able to put a knife through it easily.
Set aside the eggplant while you prepare the glaze.
Mix the miso, mirin, sake and sugar in a small sauce pan.
Warm this mixture over medium heat until the sugar is dissolved.
Be careful not to let it boil.
Once the sugar has dissolved, remove the glaze from the heat and add another tbsp of mirin to thin it out.
Brush the glaze (generously) and evenly over the eggplant flesh.
Put the glazed eggplant back under the broiler until it starts to bubble and caramelize. (1-4 minutes)
During this step, you will want to watch it closely or else it could burn.
Remove from the oven and let rest for 3-5 minutes before serving.
TO MAKE A DIP
Let it cool enough to handle. Scoop the cooled flesh, put into blender and secure lid and blend on medium speed until until it reaches the texture of baba ganoush or a chunky hummus.
: Use the Batters/Dips button OR
: Select VARIABLE Speed 1, increase to speed 4 and run about 15 sec.
If you can't find Japanese eggplants, substitute (3) Japanese eggplants with (1) Globe eggplant.