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Eggplant with Bacon Miso

Eggplant with Bacon Miso


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Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

Ingredients

  • 1 slice thick-cut bacon, finely chopped
  • 1/3 cup white miso (fermented soybean paste)
  • 3 tablespoons mirin (sweet Japanese rice wine)
  • 4 Japanese or Chinese eggplants (about 1 1/2 pounds)
  • 2 tablespoons vegetable oil plus more for baking sheet
  • 4 scallions, thinly sliced

Recipe Preparation

  • Preheat oven to 425°. Cook bacon in a small saucepan over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and whisk in miso and mirin.

  • Cut eggplants in half lengthwise. Using the tip of a paring knife, score cut sides in a crosshatch pattern. Brush cut sides with 2 tablespoons oil, dividing evenly, then spread scant 1 tablespoon bacon-miso mixture over each half. Place on an oiled rimmed baking sheet.

  • Roast eggplant until tender and lightly browned, 20–25 minutes. Top with scallions.

Recipe by Nobuo at Teeter house in Phoenix AZ,

Nutritional Content

4 servings, 1 serving contains: Calories (kcal) 200 Fat (g) 11 Saturated Fat (g) 2 Cholesterol (mg) 5 Carbohydrates (g) 20 Dietary Fiber (g) 7 Total Sugars (g) 9 Protein (g) 5 Sodium (mg) 910Reviews Section

Eggplant Miso Pesto Pasta

It features mighty eggplant, which is cubed and quickly sautéed until tender and caramelized. Salty miso paste is added to kick up the flavor and basil keeps things fresh. Grated parmesan, good olive oil and black pepper should be enough to bring out the best in this recipe.
Pesto and pasta, however, shine as companions above all other summaries. Don’t you agree? But then, add miso and you’ll probably have the most umami-rich pasta dish you could have imagined.

A dish, full of bright, bold notes, from the squeeze of a lemon, toasty pine nuts and subtle toothsome bites of tender eggplant. It’s simple, easy and absolutely luscious! This dish makes a perfect bowl of comfort and a whole lot of flavor. Delicious!
Let me guide you through the recipe with this step-by-step VIDEO.


I am a food blog

This recipe is brought to you from Easy Gourmet, my first ever cookbook! You can preorder it here: Amazon , Barnes and Noble , Books-A-Million and Indie Bound .

I am a huge eggplant fan, but it wasn’t always so. As a super picky kid who would only eat soy sauce and rice, eggplant seemed like it was the worst vegetable ever. I totally didn’t get why my mom and dad would always order eggplant when we went out for dinner. The couple of times my mom forced me to eat it, it tasted…slimy and kind of weird. It was definitely nothing to get excited about.

I’m not sure when I started to like eggplant, but now it’s one of my favourite vegetables. I LOVE it’s texture which is funny because as a kid, it was exactly what I hated about it. If you cook it right, eggplant has a dreamy, creamy texture that I can’t get enough of. If you’re not such a huge fan of eggplant, you should give this recipe a try. Even as a hardcore eggplant fan, the first time I tasted nasu dengaku, or miso broiled eggplant, was a revelation.

It was at a neighbourhood sushi joint – one that has quite a reputation. Everyone in line (yes, there’s a line, nightly) told me to try the eggplant. When it came to our table, I wasn’t convinced. It was extra brown and not particularly exciting looking. But after the first bite I was hooked – I had to recreate it at home. It’s super simple: bake up an eggplant, cover it with a miso, mirin, sake mixture, broil it and then it’s hello deliciousness! Baking eggplant softens and sweetens it into a delicious melty mess with the best texture. Add in a bit of caramelization and you’ve got a dish reminiscent of creme brûlée, only with a sweet and salty miso crust and a creamy eggplant custard.

I am miso-ed, i am caramelized: i am nasu dengaku!
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 2 tablespoons shiro miso
  • 2 tablespoons sugar
  • 2 Japanese eggplants, cut in half lengthwise
  • 1/2 teaspoon sesame oil
  • toasted sesame seeds
  • sliced green onions

If you like this recipe, buy my book! It’s available at: Amazon , Barnes and Noble , Books-A-Million and Indie Bound .


Want more Popcorn Recipes?

I know, bacon grease doesn’t exactly sound like a healthy option to dress your popcorn with. But let’s compare to the most common alternative: Butter. It’s true that butter has a little less total fat than bacon grease (11g vs almost 13g in 1 Tablespoon). That’s because butter has some water content, which is why it bubbles and spits when you melt it.

However, butter’s saturated fat content (“bad” fat that can increase cholesterol levels), is actually slightly higher than that of bacon grease (7g vs 5g in 1 Tablespoon).

So there you go. If you like the extra smoky flavor in your popcorn, don’t feel guilty for using bacon grease instead of butter on your popcorn.


Miso Eggplant Is So Simple!

I just love eggplant. From the bright, almost indigo hue of the Japanese and Chinese varieties, to the mottled Sicilian, to the deep, almost jet hue of the Italian variety, these gorgeous vegetables are an absolute feast for the eyes.

Not only do they run the visual gamut, they are also extraordinarily versatile, lending themselves to be the stars of many a multi-cultural dish: Chinese stir fry, Italian eggplant parmigiana, Indian baingan bharta.

Plus, like I said above this is one of those vegan eggplant recipes that are hard to come by. Most of the time eggplant is a cheese affair, but this one is so satisfying from the miso paste.

You get the idea - eggplant is indeed special. While eggplant can be a challenge to prepare at times, this particular dish is super easy - all that is needed, is an oven.

No salting and drying out overnight. No egg and batter and deep frying. Just slice the eggplant into discs and within 25 minutes, it's done. Miso glazed eggplant has become a family favorite.

These are the ingredients in this dish plus mirin which is not shown.

My husband and I first fell in love with this dish at our long time favorite Japanese restaurant in Smithtown, NY. The owner/chef and his namesake restaurant was Kazu. Unbelievable food that rivaled that of his homeland, he personally hand picked the freshest fish from the Fulton fish market in New York City and, being an avid fisherman would even pluck his porgies and fluke from the Atlantic himself. He served his hand rolls immediately, because he understood the importance of pairing of crisp nori and warm rice. Toro that melted on the tongue, tiny obscure little sweet shrimp, fried whole butter fish, and Usuzukuri (paper thin slices of fluke with dipping sauce) were some of the things we enjoyed most. Since we were usually the last patrons in Kazu, and accustomed to closing the place, each meal would be capped off with a toast of plum wine between Kazu's wife, Tatsuku, who we lovingly referred to as Tay, my husband, and I. "Campai!" was the perfect end to an always impeccable meal.


Eggplant Bacon

These are the perfect little morsels to tuck into a BLT, or a Caesar Salad. Anywhere delicious smoky saltiness is warranted! The perfect slice has varying textures from crisp and browned in some spots, to tender and chewy in others. To that end, hand slice these babies instead of using a mandoline and aim for 1/8 inch slices, but don’t worry about perfection. The varying degrees of thickness will work to your advantage here. Just don’t get too thick, the eggplant needs to crisp up and slices that are much thicker will just get soggy.

This recipe is so easy you’ll be making eggplant bacon in your sleep! It was originally published in Appetite For Reduction, but this version is doubled. If you don’t feel like dealing with two pans, feel free to half the recipe.

1 pound eggplant, cut into 1/8 inch thick strips
1/4 cup soy sauce (or tamari if you’re gluten free)
1 teaspoon liquid smoke
Cooking spray

Preheat oven to 425 F. Line 2 large baking sheets with parchment paper.

Prep the eggplant while the oven is preheating. Eggplants vary in size, so if using baby eggplant that is 2 inches wide at its widest, just slice into 1/8 inch thick circles. If using large eggplants, first cut in half lengthwise, then slice the halves into 1/8 inch thick halfmoons. Now what we’re going to do is bake it at a high temperature with just a bit of cooking spray oil, then let it cool, then give it smoky salty flavor and reheat.

Cover baking sheets in parchment paper and spray lightly with cooking spray. Arrange eggplant pieces in a single layer and spray lightly once more. Place in oven and bake for about 8 minutes, keeping a close eye. Rotate pans about halfway through baking.

Remove from oven and flip slices. They should be browning already, and if any are slightly burnt, don’t worry. Just move them to a plate to cool. Return remaining strips to the oven for about 3 minutes.

Remove from oven. Eggplant should be dark brown to burnt in some places, and yellowish white and tender in some places. Transfer to a plate to prevent further baking.

Lower oven to 350 F. Mix soy sauce and liquid smoke together in a large bowl. Dip eggplant slices in mixture a few at a time and return to the baking sheet. Bake for about 3 more minutes, until heated through. Serve! Keeps well for a few more hours, but definitely use these the day of.


Ingredients

  • 2 tablespoons mirin (see note)
  • 2 tablespoons sake
  • 1/4 cup mild red or white miso
  • 6 tablespoons sugar, divided
  • 1 large globe eggplant, cut crosswise into 4 (1/2 inch thick) rounds (see note)
  • Vegetable oil, for brushing
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1/2 tablespoon kosher salt, plus more for seasoning
  • 2 cups thinly sliced Japanese or English cucumbers (about 2 Japanese or 1/2 English)
  • 1 1/2 pounds freshly ground beef chuck, preferably about 80 percent lean, formed into 4 (4 1/2 inch wide) patties
  • Freshly ground black pepper
  • Mayonaise, preferably Kewpie, for serving
  • Sriracha, for serving
  • 4 English muffins, split and toasted

Eggplant Bacon Is Here For Vegans Who Still Want Their Bacon Fix

Whatever reason you have for keeping meat out of your diet ― veganism, a vegetarian lifestyle, or taking on a healthy diet of some sort ― abstaining from bacon can be one of the trickiest challenges. No matter how much you don’t want to eat the porky, fatty meat, one smell of this breakfast staple can leave you craving it. And you’re not alone.

“@crispy678: The only thing I've really missed since become a vegetarian is bacon #vegetarianproblems #missbacon” ur my inspiration

&mdash nat (@xo_nataliemarie) January 18, 2015

Doesn't the smell of steel ground oats make everyone drool? #GoodVegan #MissBacon

&mdash Stephanie (@StephiSaid) March 19, 2013

This addictive cured meat can be a hard thing to give We have a plant-based solution for your bacon cravings: eggplant bacon. This stuff will give you a taste of the real thing without having to break any promises you’ve made to yourself.

We found this eggplant bacon recipe in Laura Wright’s new cookbook, The First Mess Cookbook . Wright is also the author of the popular health food blog The First Mess. Folks, we are smitten. The recipe calls on the “meaty” quality of eggplant and adds a smoky maple flavor with the addition of paprika, miso, tamari and maple syrup.

While this recipe is a great meat-free alternative to bacon for vegetarians, we think it has universal appeal for those looking to eat a little healthier. Try this plant-based “bacon” in your next BLT, and you just might soon be converted.

Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright

Eggplant Bacon

When you think about eggplant’s lush, meaty texture, this preparation seems like a natural progression. The flesh is quite absorbent, so it takes on the smoky-sweet lacquer here quite well. I prefer using this plant-based bacon for a BLT-style set-up because it’s naturally lighter and doesn’t steal the show from the other sandwich ingredients.

I leave the peel on for that distinctive chew and also because it helps hold the strips together. When you’re getting toward the end of the baking time, it’s important to keep an eye on the eggplant. It can go from perfect doneness to totally burned in seconds.


Aubergine dengaku with miso and mozzarella from “Nikkei Cuisine”

London is probably one of the easiest cities in the world in which to be an expat. I can guarantee you that if you do a snap survey on any given Tube carriage, well over half the people on it will have been born outside London – and many outside the UK. It’s hard to imagine a city that can currently rival it as a melting pot of cultures, languages and (most importantly!) cuisines. In my hometown in South Africa, I do believe that there was nowhere serving sushi until the early 2000s and things like pho and ramen bars have still not arrived there in any meaningful way. So you can imagine how my mind was blown when I arrived in London and started sampling all the delights that the world has to offer, in one city. I dabbled in dim sum frolicked in pho delighted in dosas and succumbed to ceviche. And then, all those years ago, I paid a visit to Nobu and discovered food for which I had no name. It defied any sort of national classification, yet it made my palate sing with surprise and delight. I had no idea then (along with the rest of London) that I was experiencing my first taste of Nikkei cuisine.

When people first hear about Nikkei cuisine, it is all too easily dismissed as just another fusion food fad: I know this was my reaction the first time somebody mentioned the idea of Japanese-Peruvian or Japanese-Brazilian food to me. But this sort of oversimplification does the cuisine’s rich cultural heritage a disservice. You see, this is no faddish mingling of two disparate cuisines purely for effect but rather a fascinating and authentic hybrid cuisine that developed over decades and out of necessity. Nikkei cuisine is most commonly described as the food cooked by Japanese emigrants and their descendants in Peru, Brazil and Argentina from the late 19th century onwards, and the word Nikkei originally meant a Japanese person born outside Japan. You may be surprised to learn that the largest Japanese population outside of Japan resides in Brazil, and over the years the Japanese diaspora there has adapted the recipes brought from home (or learnt from parents) to the techniques and ingredients locally available in South America. The result is a cuisine that contains familiar elements of like sushi and tempura but is rich in unexpected and exotic combinations of flavor and texture, plus it is for the most part healthy. So it is hardly surprising that Nikkei is hot news these days in London, with a number of popular restaurants like Chotto Matte, SushiSamba, Ceviche and UNI serving food that is heavily influenced by Nikkei cuisine.

There are few better ways to experience authentic Nikkei than a visit to my friend Luiz Hara’s London Foodie Supperclub events. Luiz himself is of Japanese-Italian heritage and grew up in Sao Paolo, Brazil, immersed in Nikkei culture and cuisine from a young age. I can think of few better people to introduce you to this food and so I was thrilled to hear that he has published a cookbook on the subject, Nikkei Cuisine – the first Nikkei cookbook published outside Japan or South America. It’s a substantial tome at 256 pages and with over 100 recipes, almost all illustrated with beautiful full-colour full-page photographs illustrating Luiz’s gorgeous plating. I love that Luiz has included a section at the beginning about the history of Japanese people in South America and the story of how Nikkei cuisine developed. There are separate mini-sections dealing with some of the cuisine’s foundation techniques including how to make dashi stock perfect tempura technique and sauces/dressing. The recipes run the full gamut from sushi and tempura to ceviches and tiraditos with some mouth-watering dishes that defy classification like boneless short rib sliders with kimchi mayo or Oreo and matcha cheesecake. There are also some dishes that regulars at Luiz’s supperclub might recognize such as tuna tataki with truffle ponzu or salmon and passion fruit tiradito. Although the finished dishes look and taste appropriately cheffy, Luiz breaks them down into manageable steps that most home chefs would be comfortable trying. The only thing I would say is that the recipes in this book are generally not the type of dishes that you can decide to make at short notice with store-cupboard ingredients that you have on hand (unless your store cupboards are a lot more adventurous than mine). Many items like ponzu, yuzu, shimeji mushrooms and the like will require some advance planning and shopping (or a very handily located local Oriental supermarket!). But for the uninitiated, Luiz has helpfully included an index explaining some of the more obscure ingredients as well as a list of suppliers, mostly London-based. If you are looking for something a little different to add to your cookbook shelf that will broaden your culinary horizons a bit, this is the book for you. Nikkei Cuisine is now available via Amazon and good retailers (RRP £19.99).

So what does one cook when presented with such an amazing range of choices? After paging repeatedly through the book and lusting after almost every recipe, I decided to start with something fairly simple which I have had at one of Luiz’s supperclubs: aubergines with dengaku miso and mozzarella. Miso-glazed aubergine recipes are fairly ubiquitous on the Web – but I was intrigued by the addition of mild mozzarella cheese and I knew I’d loved it when I had it at the supperclub. It’s also one of the fe recipes in the book that required no grocery shopping for me as I always have sesame seeds, oil, miso paste and mirin on hand. The mozzarella is not the artisan kind – it is the ready-grated stuff that I’d usually walk right past in the supermarket – it’s needed for its meltiness and lack of powerful flavour in this recipe so don’t be tempted to go too upmarket! A couple of things to note: my sous chef (!) cut the stems off the aubergines before I could stop them. but do try to leave them on as they help the aubergine to keep its shape when cooked. Also, do’t score the flesh too deeply – just under a centimetre is deep enough to help the flesh cook and the miso to penetrate. Lastly, I found the dengaku miso a little to sweet for my taste so I have halved the sugar content and I used one rather than 2 tablespoons of water because my miso was more the consistency of soy sauce than a spreadable paste. The finished dish is a cheesy, umami feast – and it’s gluten-free, vegetarian and (cheese aside!) relatively healthy. I can’t wait to explore this and this cuisine book further!

If you love aubergines, check out these aubergine recipes from other bloggers:


A Spin on the Classic Sandwich, Vegan BLT

Ok so by the title of this post, you’re probably either angry or excited!I’ll admit that even though I eat meat, I’m not an enormous bacon fan. I don’t love bacon in salads or other lighter fare. I don’t believe that bacon makes everything better. I love the saltiness of it but it’s usually too indulgent and greasy for me. In the summer, I want lighter foods that make me feel good.

I learned how to make vegan “bacon” from my friend Laura Wright. This “bacon” recipe comes from her book, The First Mess. And the rest is, well, everything that you’d put on a tomato sandwich: vegan mayo, heirloom tomatoes, butter lettuce and salt and pepper. It’s simplicity at its finest!

Eggplant is booming and thriving at the markets right now and I consumed them at nearly every meal. I’m so grateful that the things I love to eat are usually healthy and delicious.

Hope you find the time to give this eggplant-bacon a try because it’s super savory and delicious!