| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Japanese |
|
1 |
Servings |
INGREDIENTS
|
|
Tomato chopped, seeds removed (I would also peel) |
|
|
Ginger |
|
|
Simple syrup |
| 1 |
|
Eggplant (if possible Japanese) |
|
|
Red miso |
|
|
Red wine vinegar |
INSTRUCTIONS
This recipe is hot off the wonderful Great Chefs series. There are no
amounts specificied--use your best judgment.
make a jam by cooking the tomato, ginger and simple syrup until it is the
consistency of jam.
Cut the eggplant into about one-inch pieces and use salt very very
sparingly because the miso is salty. (But do salt the eggplant with a tiny
bit of salt because it will help draw out the moisture.) Combine the miso
with a little rice wine vinegar. Coat the top of each piece of eggplant
with the miso/vinegar mixture. Bake at 350 until the eggplant is just
tender (I would say maybe ten minutes at most--it depends on your
eggplant).
Serve topped with the jam. Mary Curtis
Posted to EAT-L Digest 08 Sep 96
From: Mary Curtis <curtism@NKU.EDU>
Date: Mon, 9 Sep 1996 16:53:43 -0400
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