good food + awesome travel & occasional odd bits

Miso Two Ways

Miso is a refrigerator staple we always have around, but seldom use. That’s a shame because by the time I remember I have it there or if I’m craving miso soup, the tub is past its prime. This time I  had  newly purchased miso and freshly picked white eggplants from the garden. Normally, I wouldn’t have put these two together, but luckily my mom did. This recipe is so easy to whip up and super delicious. Here’s what you do:

1) slice eggplants into 1″ rings

2) cut a slit in the middle of each ring along the skin side, but not all the way through (3/4 of the way through)

3) spread a thin layer of miso paste between the the slit, coating both insides

4) saute in a skillet with olive oil and lightly brown

5) finish in a 350 degree oven for 15 minutes

5) sprinkle with salt and pepper

Enjoy with brown rice

 

If you’re feeling adventurous and enjoy something different, might I suggest miso green onion baguettes. All you have to do is add approximately 1T miso paste to a basic baguette recipe and fold in a handful of thinly sliced green onions. This will blow your socks off. Seriously. Delicious.

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