Miso-Ginger Eggplant with Thai Basil

In the four years I’ve been writing this blog it’s existed in a number of forms and designs (some more unfortunate than others) and has been hosted by three different hosting services. These days it looks baller (gotta give a yearly shout out to Pati and Tyler!), but one caveat of switching the hosting around a couple times is that some recipes got lost in the fray. Here is a recipe one of my college roommates, May, first made two years ago and I’ve made a dozen times since. It’s simple, but it tastes complicated (à la Avril Lavigne) and is perfect over a bed of brown rice or eaten straight out of the bowl.

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Miso, thai basil, and Japanese eggplant should be available at an Asian grocer, if not at your normal grocery store. The dressing is sooooo garlicky and savory and I’m JUST SAYING you might want to make a double recipe. Go out of your way to get these ingredients. It’s worth it.

Miso-Ginger Eggplant with Thai Basil

  • 2 Tablespoons rice vinegar
  • handful of sliced basil (thai)
  • 1/2 teaspoon miso
  • splash of grapeseed oil (or other neutral oil)
  • 1/2 clove garlic, minced
  • 1 teaspoon ginger, minced
  • 1 Japanese eggplant (or 1 small regular eggplant)

Preheat the oven to broil.

1. In a small bowl, combine all of the ingredients except the eggplant and stir well.

2. Slice the eggplant lengthwise and soak in cold water for 5-10 minutes. Place on a baking sheet and brush lightly with oil. Broil for 3-5 minutes each side. Remove from the oven, slice, then toss with the dressing. Add salt and pepper to taste.

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