Once upon a time…
We were shooting the “on location” segment for Episode 4, and I was delighted to find these gorgeous and quirky eggplants at the market from Apple Ridge Farm. These are “fairytale eggplants”, a perfect name for their whimsical color and tiny size.
If Jackson Pollock got a hold of some eggplants then put them in the Honey, I Shrunk the Kids machine, they would turn into these guys.
I left them on the table in a bowl for a few days because they are just so pretty! Finally, I made a simple ginger miso marinade and roasted them in the oven. This is a very easy dish with no added oil (expect to spray the pan), and the eggplants become so creamy. Their skin is very tender and doesn’t need to be removed.
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- about 15-20 fairytale eggplants (or 2-3 purple large eggplant cut like pickle spears)
- 1 Tbsp white miso paste
- 1/4 cup hot water
- 1 Tbsp pure maple syrup
- 2-inch chunk ginger, grated
- 1 large clove garlic, grated
Preheat the oven to 350 degrees.
Remove the stems from the tops of the eggplant, then slice in half vertically. Spray a large baking sheet with cooking spray, and place the eggplant on the sheet, cut side up.
In a small bowl, add the miso and the hot water. (Make sure water is hot, it helps dissolve the miso paste.) Whisk until miso is dissolved. Add remaining ingredients and whisk together.
Brush marinade on eggplant until all is used up. Put eggplant in the oven for 25 minutes, or until it becomes very soft and creamy.
You can garnish with a little cilantro and sesame meeds, or crushed peanuts!
This makes a great, low-fat side dish or serve it as a main course along with a big green salad. The flavors lend themselves well to accompany Asian influenced dishes.
These would also be excellent on the grill!