Hello, lovely readers!
As the days grow shorter and the cozy evenings stretch out, I often find myself craving something comforting yet distinctly flavorful. Today, I’m excited to share a dish that perfectly embodies both – my Japanese Comfort: Miso-Glazed Eggplant with Sesame Spinach and Steamed Rice.
One of the many joys of home cooking is the ability to transport oneself to another corner of the globe through a single dish. While I may be snug in my kitchen here in the UK, the aromas and flavors of this recipe whisk me away to Japan, offering a delightful change of pace from our British classics.
Eggplants, or aubergines as we Brits call them, have always fascinated me. Their velvety texture and mild taste provide the perfect canvas for bold flavors. When paired with a rich miso glaze, they transform into something absolutely magical. Miso – that wonderfully umami-packed fermented soybean paste – is a staple in Japanese cuisine and brings a depth of flavor that’s hard to rival.
For this dish, I’ve chosen to bake the eggplant until it’s tender and the glaze has caramelized to perfection. The magic really happens when the miso mixture seeps into the scored flesh of the eggplant, creating little pockets of savory goodness. Trust me, even if you’re not the biggest fan of eggplant, this method will convert you into a devotee.
Complementing the miso-glazed eggplant, I’ll be serving a simple yet sublime sesame spinach. Fresh spinach leaves, quickly sautéed in sesame oil and drizzled with rice vinegar, provide a fresh, slightly tangy counterpoint to the richness of the eggplant. A sprinkle of sesame seeds adds a lovely nutty crunch to the mix.
And, of course, we can’t forget the foundation of this dish – fluffy, fragrant jasmine rice. It’s the perfect vessel to soak up all those delicious juices.
Here’s how you can bring this Japanese comfort food into your own home:
### Ingredients:
– 2 medium eggplants (about 500g total)
– 3 tbsp miso paste
– 2 tbsp mirin
– 2 tbsp sake
– 1 tbsp soy sauce
– 1 tbsp sugar
– 2 tbsp sesame oil
– 200g fresh spinach leaves
– 1 tbsp sesame seeds
– 1 tbsp rice vinegar
– 2 cups steamed jasmine rice
– 2 spring onions (finely chopped)
### Method:
1. Preheat your oven to 200°C (392°F).
2. Halve the eggplants lengthwise and score the flesh in a crisscross pattern. Be careful not to cut through the skin.
3. In a small bowl, mix together 3 tbsp miso paste, 2 tbsp mirin, 2 tbsp sake, 1 tbsp soy sauce, and 1 tbsp sugar to form the glaze.
4. Brush the miso glaze generously over the cut sides of the eggplant halves.
5. Place the eggplants on a baking sheet lined with parchment paper, cut side up. Bake in the preheated oven for 25-30 minutes until the eggplants are tender and the glaze is caramelized.
6. While the eggplants are baking, heat 1 tbsp sesame oil in a large pan over medium heat.
7. Add 200g fresh spinach leaves to the pan and sauté until wilted, about 2-3 minutes.
8. Drizzle 1 tbsp rice vinegar over the sautéed spinach and sprinkle with 1 tbsp sesame seeds. Toss to combine, then remove from heat.
9. Prepare 2 cups of steamed jasmine rice according to package instructions.
10. Once the eggplants are finished baking, remove them from the oven and let cool slightly.
11. Serve the miso-glazed eggplants over a bed of steamed jasmine rice, with a side of sesame spinach. Garnish with finely chopped spring onions.
This dish is not just about eating; it’s an experience, a journey. The miso-glazed eggplant adds an element of earthiness and richness, while the sesame spinach brightens the palate. And don’t even get me started on how satisfying it is to dig into a bowl of perfectly cooked jasmine rice… sheer bliss!
Give this recipe a try the next time you’re seeking comfort in a bowl, and let me know how it transports your taste buds. As always, share your creations with me – I love seeing your takes on these recipes.
Happy cooking and even happier eating!
Cheers,
Al
Ingredients
– 2 medium eggplants (about 500g total)
– 3 tbsp miso paste
– 2 tbsp mirin
– 2 tbsp sake
– 1 tbsp soy sauce
– 1 tbsp sugar
– 2 tbsp sesame oil
– 200g fresh spinach leaves
– 1 tbsp sesame seeds
– 1 tbsp rice vinegar
– 2 cups steamed jasmine rice
– 2 spring onions (finely chopped)
Method
1. Preheat your oven to 200°C (392°F).
2. Halve the eggplants lengthwise and score the flesh in a crisscross pattern. Be careful not to cut through the skin.
3. In a small bowl, mix together 3 tbsp miso paste, 2 tbsp mirin, 2 tbsp sake, 1 tbsp soy sauce, and 1 tbsp sugar to form the glaze.
4. Brush the miso glaze generously over the cut sides of the eggplant halves.
5. Place the eggplants on a baking sheet lined with parchment paper, cut side up. Bake in the preheated oven for 25-30 minutes until the eggplants are tender and the glaze is caramelized.
6. While the eggplants are baking, heat 1 tbsp sesame oil in a large pan over medium heat.
7. Add 200g fresh spinach leaves to the pan and sauté until wilted, about 2-3 minutes.
8. Drizzle 1 tbsp rice vinegar over the sautéed spinach and sprinkle with 1 tbsp sesame seeds. Toss to combine, then remove from heat.
9. Prepare 2 cups of steamed jasmine rice according to package instructions.
10. Once the eggplants are finished baking, remove them from the oven and let cool slightly.
11. Serve the miso-glazed eggplants over a bed of steamed jasmine rice, with a side of sesame spinach. Garnish with finely chopped spring onions.