Hello, my culinary companions!
Today, I’m incredibly excited to share with you a dish that’s a little journey around the world, right from our kitchen – it’s my Honey-Miso Glazed Aubergine with Caramelized Shallot Quinoa. Now, I know what you’re thinking: “Al, that’s a mouthful!” And yes, it’s not just a mouthful to say, it’s a mouthful of flavors that will take your taste buds on an adventure they won’t soon forget.
Like many of you, I find myself dreaming of far-off places while I’m chopping, sautéing, and simmering away in my kitchen. And with today’s dish, we’ll be teleporting our plates from the comforting umami warmth of Japan with a sweet and savory miso glaze, to the heart of Middle Eastern cuisine with the rich depth of caramelized shallots – all served atop a bed of fluffy, nutty quinoa, which, fun fact, was once considered “the gold of the Incas.”
I’ve been tinkering with the idea for this dish ever since my trusty bottle of miso whispered to me from the depths of the fridge, begging to be paired with something a bit unconventional. Aubergines, with their creamy flesh, seemed like the perfect canvas for my miso glaze. And to balance the richness, I wanted something with a slight crunch and underlying sweetness, which is how the caramelized shallots made it into the mix. Quinoa’s subtle taste and satisfying texture make it the perfect base for our vibrant toppings.
Alright folks, don the apron and let’s get cooking.
Remember to preheat that oven to a toasty 200°C (or 390°F for my friends using the other scale). Prep those plump aubergines by slicing them into lush 1-inch thick rounds, perfect for soaking up that gorgeous glaze we’re about to make.
Now, feet planted firm, whisker at the ready, blend together that miso paste, honey, a dash of rice vinegar, and a glug of sesame oil until harmoniously smooth. Gently brush our aubergine friends on both sides with this sticky concoction and let the oven work its magic for 25-30 golden minutes. Remember to flip those beauties halfway through!
While our star aubergines are becoming caramelized works of art in the oven, let’s turn our attention to the quinoa. That grain I keep on raving about? Cook it in vegetable broth until it’s tender and fluffy – it’s like each little grain swells up with flavor after a lovely warm bath.
Back in the pan, let’s caramelize those shallots. We want them sweet and golden, like tiny amber treasures that we’ll fold into our quinoa, transforming it into a bed fit for royalty.
When everything is ready, plate it up: a scoop of the caramelized shallot quinoa, a heavenly round or two of that honey-miso glazed aubergine, and a sprinkling of freshly chopped coriander, toasted sesame seeds, and the bright bite of spring onion to finish it off.
I do hope you’ll enjoy this dish as much as I’ve enjoyed crafting it. It’s a true blend of cultures and flavors – and isn’t that what cooking at home is all about? Sharing, creating, and traveling the world without leaving our dining table.
Happy cooking, and remember, stay curious in the kitchen. Your taste buds will thank you for it.
With culinary love,
Al
Ingredients
– 2 medium aubergines (eggplants), each cut into 1-inch thick rounds
– 4 tablespoons miso paste
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 2 tablespoons sesame oil, divided
– 3 cups quinoa, rinsed and drained
– 6 cups vegetable broth
– 6 medium shallots, thinly sliced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 2 tablespoons fresh coriander (cilantro), chopped
– 1 teaspoon sesame seeds, for garnish
– 1 spring onion (green onion), thinly sliced, for garnish
Method
1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together miso paste, honey, rice vinegar, and 1 tablespoon of sesame oil until smooth. This will be your glaze for the aubergines.
3. Arrange the aubergine rounds in a single layer on the prepared baking sheet. Brush each round generously on both sides with the honey-miso glaze.
4. Bake in the preheated oven for 25-30 minutes, or until the aubergines are tender and the glaze has caramelized. Halfway through, flip the aubergines and brush with more glaze if desired.
5. While the aubergines are baking, prepare the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Stir in the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes, or until all the liquid has been absorbed.
6. Remove the quinoa from heat and let it sit, covered, for 5 minutes. Then fluff it with a fork and set aside to cool slightly.
7. In a large pan over medium heat, warm the olive oil. Add the sliced shallots and a pinch of salt, and cook for 10-12 minutes, or until the shallots turn golden brown and caramelize. Stir occasionally to prevent them from burning.
8. Mix the caramelized shallots into the cooked quinoa. Adjust the seasoning with salt and pepper to taste.
9. When aubergines are done, remove them from the oven. Drizzle the remaining tablespoon of sesame oil over the baked aubergines for added flavor and shine.
10. To serve, place a scoop of the caramelized shallot quinoa on each plate, top with the honey-miso glazed aubergine rounds, and garnish with chopped fresh coriander, sesame seeds, and sliced spring onions. Enjoy your meal warm!
