Japanese Eggplant

April 25, 2012


  • 1/2 cup olive oil plus more for pan
  • 6 cloves garlic, thinly sliced lengthwise
  • 1 1/2 pounds red barley miso
  • 2 Japanese eggplants (12 inches each), trimmed
  • 4 limes
  • 2 shiso leaves, chopped


  1. Place olive oil and garlic in a medium saucepan. Place over medium-high heat and cook, swirling pan occasionally, until garlic is evenly browned. Remove from heat and transfer garlic to a large bowl. Add red barley miso and whisk until combined; set aside.
  2. Cube eggplants;
  3. Heat oil over medium-high heat and add eggplant. Sauté Eggplant until outside is crispy and center is soft, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain.
  4. Squeeze limes over eggplant and transfer to a large bowl. Add 3 tablespoons miso mixture and shiso leaves, toss to combine. Serve immediately.

One thought on “Japanese Eggplant ”


  • Jachin

    5:51 pm ON June 11, 2012

    Here's a couple of my faovirte eggplant recipes Harvest Ratataouille1 medium onion, chopped2 Tbsp. oil1 medium unpeeled eggplant, cubed1 medium zucchini, cubed1/2 of a medium red pepper, chopped1/2 of a medium yellow or green pepper, chopped1 clove garlic, minced1 can (28 oz.) whole tomatoes, drained, cut up1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing1/4 tsp. dried thyme leaves1/4 tsp. salt2 Tbsp. KRAFT 100% Grated Parmesan CheeseCOOK onion in hot oil in large skillet on medium heat 10 minutes or until lightly browned, stirring occasionally. Add eggplant; cook and stir 5 minutes. Add zucchini, peppers and garlic; cook and stir 5 minutes.ADD tomatoes, dressing, thyme and salt; bring to boil. Reduce heat to low; cover. Simmer 30 minutes or until vegetables are tender, stirring occasionally.SERVE topped with Parmesan cheese.Eggplant Spread1 medium, firm eggplant1 clove garlic, cracked away from the skin2 pinches ground allspiceCoarse salt and black pepper1 handful flat-leaf parsley topsA drizzle extra-virgin olive oil1 whole grain baguette or other long crusty bread, sliced at bread counterPreheat oven to highest setting, at least 500 degrees F.Cut 2 or 3 slits into whole eggplant. Place eggplant directly on the oven rack in the middle of the oven and roast the eggplant until it is tender, about 20 minutes. Keep the slits facing up so that the eggplant does not loose liquids as it roasts.The roasted eggplant will look like a flat tire when you remove it from the oven. Using a sharp utility knife, carefully peel skin away from eggplant flesh. Add cooked eggplant flesh and juice to food processor and combine with garlic, allspice, salt, and pepper and parsley. Pulse grind the eggplant into a paste, add a drizzle of olive oil. Transfer to a serving dish. The seeds of the eggplant will make the spread resemble caviar eggs, and so the name: poor man's caviar.To serve, surround a bowlful of spread with crusty bread rounds.Tidbit: Mixed olives and selections of Italian sheep's milk cheeses are suggested accompaniments to this menu to round out your buffet. They require no recipe or preparation and add something to the offering overall. Place them on the buffet near the eggplant caviar and bread.Ravioli with Eggplant and Goat Cheese1 to 1 1/4 pounds eggplant: 4 (5 to 6-inch) Japanese eggplant or 1 small, firm eggplant2 tablespoons extra-virgin olive oil, 2 turns of the pan3 cloves garlic, choppedSalt and pepper1 (12-ounce) package fresh wild mushroom ravioli2 medium vine ripe tomatoes, about 8 ounces8 ounces goat cheese, to crumble1 cup, 20 leaves, fresh basil leaves, torn or shreddedPlace a pot of water on the stove to boil for pasta.Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall.Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender.While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 ounces of cheese, crumbled, per portion.Eggplant Rollantini CasseroleEggplant:3 eggs2 tablespoons grated Parmesan1 tablespoon water1 teaspoon kosher salt1/2 teaspoon dried oregano1/8 teaspoon garlic powder2 medium eggplantsTomato Sauce:1 tablespoon olive oil2 tablespoons diced red onion2 cloves garlic, chopped1 (14-ounce) can no-sugar-added diced tomatoes1 (8-ounce) can no-sugar-added tomato sauce1/2 teaspoon dried basil1/4 teaspoon garlic powder1/2 teaspoon dried oregano1/8 teaspoon kosher salt1/8 teaspoon freshly ground black pepperCheese Filling:15 ounces whole-milk ricotta cheese8 ounces shredded mozzarella cheese1/2 cup grated Parmesan1/4 cup diced roasted red peppers1 tablespoon chopped flat-leaf parsley1 tablespoon chopped fresh oregano leaves1 clove garlic, minced1/4 teaspoon black pepper1 large eggTopping:4 ounces shredded mozzarella cheese1 tablespoon olive oil1/2 teaspoon dry oreganoGarnish:Leaves from 1 bunch of basil, torn into piecesEquipment: 9 by 13-inch baking dishPreheat oven to 400 degrees F.Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl.Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula.Turn oven down to 350 degrees F.Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.Make the Cheese Filling: Mix all of the ingredients together in a bowl.To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.Eggplant Subs1 cup extra-virgin olive oil, eyeball it2 large cloves cracked garlic, 2 cloves chopped garlic2 medium eggplant, firmCoarse salt and black pepper1/2 red onion, chopped1 (28-ounce) can chopped fire roasted tomatoes (recommended: Muir Glen)1 small (8-ounce) can tomato sauce4 sub rolls, split1 cup fresh basil leaves, thinly sliced or torn1/2 cup grated Parmigiano-Reggiano1 pound smoked mozzarella, thinly slicedPreheat oven to 450 degrees F.Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame. Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it. Cut the eggplant into 1/2-inch thick slices. Arrange the eggplant on cookie sheets. When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender. Turn eggplant once.Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat. To hot garlic oil, add remaining chopped garlic and red onions. Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce to thicken.Remove eggplant from the oven. Get split sub rolls ready to fill, arranging the split rolls on a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients. Top subs with grated cheese and smoked mozzarella cheese. Melt cheeses under the broiler. Serve subs hot.

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