RawVee
04-24-2007, 09:03 AM
I was trying to emulate a dish that's served at a Japanese restaurant near me. They slice eggplant and cook it in an amazing miso sauce.
So last night, I tried it out. I think I kept them in the dehydrator too long, but they taste amazing. I'm going to make a baby bokchoy salad and put the eggplant in it.
I tried to pay attention to measurements, but when I cook or uncook, I kinda wing it and just keep tasting until it's right. :) All measurements are approximate, but if you follow them loosely, you can adapt to your taste.
1/2-3/4 cups of white miso paste
Nama Shoyu (I threw in about 4-5 shakes or 1-2 tsp)
1 tsp fresh ginger
1 garlic clove
2 tbs raw honey
1 tsp agave
dried orange peel--pinch of
cayenne--dash
squirt of wasabi paste
1 - 1 1/2 tsp sesame oil
I put it all in the mini food processor, whirred it up, and kept tasting until it was a good balance of savory and sweet.
Took two eggplants, peeled them, sliced them into 1/4" discs, and covered them with the sauce, tossing it with my hands. I initially put them in a glass bake pan for 2 hours at 118 degrees. Then put them all on Teflex sheets, turned down to 115 and left them overnight (about 7 hours). I think next time I'd cube the eggplant, and keep it at 105 overnight. But they still have an amazing flavor, and would be great on salads, in a wrap, on a pizza...
So last night, I tried it out. I think I kept them in the dehydrator too long, but they taste amazing. I'm going to make a baby bokchoy salad and put the eggplant in it.
I tried to pay attention to measurements, but when I cook or uncook, I kinda wing it and just keep tasting until it's right. :) All measurements are approximate, but if you follow them loosely, you can adapt to your taste.
1/2-3/4 cups of white miso paste
Nama Shoyu (I threw in about 4-5 shakes or 1-2 tsp)
1 tsp fresh ginger
1 garlic clove
2 tbs raw honey
1 tsp agave
dried orange peel--pinch of
cayenne--dash
squirt of wasabi paste
1 - 1 1/2 tsp sesame oil
I put it all in the mini food processor, whirred it up, and kept tasting until it was a good balance of savory and sweet.
Took two eggplants, peeled them, sliced them into 1/4" discs, and covered them with the sauce, tossing it with my hands. I initially put them in a glass bake pan for 2 hours at 118 degrees. Then put them all on Teflex sheets, turned down to 115 and left them overnight (about 7 hours). I think next time I'd cube the eggplant, and keep it at 105 overnight. But they still have an amazing flavor, and would be great on salads, in a wrap, on a pizza...