If every eggplant were glazed with miso, the world would be a better place.
, the recipe was inspired by the incontestable GOAT of eggplant dishes: nasu dengaku, a Japanese creation that when done right takes on the flavor and texture of savory creme brulee. Chris believes rightly that eggplant is one of earth’s best vegetables yet often gets the shaft when sautéed or steamed either a) not enough or b) within an inch of its life.or Chinese eggplants at the farmers' market rather than the hulking Italian varietals you’ll find at most grocery stores.
First, split and score the eggplants and bake them at 400 degrees for 22-28 minutes. While they’re cooking, whisk together a simple glaze of ginger,, soy sauce , vinegar, sugar, and olive oil. Then, up the temp on those ‘plants to 450, spoon on the glaze, and pop them back in the oven for another 12-15 to get all nice and caramelized.
While this is happening, cook up some quinoa and perhaps some other healthful grains like barley, freekeh, or farro. You could use white quinoa if you want to get judged by Chris on Instagram, or you could opt for red or black if you “want it to actually taste good” . You’re also making your fiancé chop cucumbers at this point.
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