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Broiled Miso Eggplant With Tofu Salad

Don't like greasy eggplant? Here are some techniques for prepping it before you douse it in the sweet and spicy marinade.

broiled eggplant

[photo 1]

Eggplant is like a sponge. It wants to soak up liquid.

To avoid greasy-gross eggplant, do a little work with it before you broil it up. You can slice it and dry it out in the oven to create a seal. You can also soak it in salt water and squeeze the liquid out of the eggplant.

I like to work with medium-sized eggplants or fairy tale eggplants (also called Asian eggplants). These tend to have denser flesh and fewer seeds. If you have a large eggplant, consider making a dish that requires processing all the ingredients in a blender, like baba ghanoush.

Broiled Miso Eggplant

Ingredients

  • 4 Asian eggplants
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 3 tablespoons Chinese five spice blend
  • 1 teaspoon Aux Poivres spice blend
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon Asian chili paste
  • 2 large cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 lemon, juiced

Instructions

  1. Cut eggplant on a bias into 1/2-inch thick ovals
  2. Place remaining ingredients in a sauce pan and bring to a boil and reduce to a glaze. Taste and adjust the seasoning as you like.
  3. Brush eggplant with glaze. Broil eggplant until well caramelized, turn and do the same on the other side. Finish in the oven for 8-10 minutes, until tender.
  4. Squeeze juice from the lemon over top and serve.
https://indianapublicmedia.org/eartheats/broiled-miso-eggplant-tofu-salad/

This dish is paired with a cold tofu salad. Simply combine these ingredients:

  • 1/2 pound tofu, diced
  • 1/4 cup cilantro, roughly chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • sesame seeds
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Add a handful of Napa cabbage chopped into thin ribbons and some beautiful strips of red pepper, and enjoy!

[photo 2]

This recipe features the Aux Poivres spice blend.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

View all posts by this author »

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