Hello lovely people
It's been a little while since I posted a recipe and I want to say sorry as I have had a few people request some more and I know I have been delayed. My personal life has been full on lately and a lot of my time is being well spent but not online. Family comes first for me and I have been dedicating a lot of my time to my family. Although I love social media and think it has a lot of positives, I also believe it's very important to be present and not recording every single moment and if something arises that needs your full attention it is ok to go M.I.A for a while.
This recipe doesn't look the most appealing but I struggle at the best of times to make my dishes look good (sorry no food styling here just raw, unedited dinners I cook and eat). I promise it is SO SO TASTY with lovely bold flavours. I love it. I love eggplant it is so versatile and I fell in love with Miso Eggplant about 8 years ago when Toko's in Surry Hills was my favourite restaurant.
Here are the tips and recipe
I served this dish with rice with lentils mixed through for extra nutrition. You can add your own touch and do a side of broccolini which would be yummy
Not sure if you have noticed but I always cook enough so there are left overs the next day for Jordan's lunch and for Romeo and I. Better more then not enough
You may need to add more water. I like to make this so it's saucy enough to wet the rice otherwise it's too dry
You can buy white miso or red miso paste. I actually don't know the difference between the two but I used red miso for this however next time I am going to buy the white one and see the difference
For the less experienced cooks, the soy sauce is your 'salt' because it is an Asain dish
Here is what you need :
2 medium to large eggplants, cubed
2 capsicum sliced
2 cloves of garlic finely chopped
2 medium brown onions finely sliced
1 chilli finely chopped
5 spring onions
3 tablespoons balsamic vinegar
1/4 cup miso paste
1 tablespoon grated ginger
1 cup of hot water
Rice of your choice
3 tablespoons sweet kecap manis
Soy sauce for seasoning
Enough olive oil to coat the base of your large size saucepan
2 tablespoons of sesame oil
Here is what you need to do
In a large pot, coat the bottom of the pan with oil and add 1 tablespoon of the sesame oil. Once hot, Add your eggplant. You want to cook it so it is browned on all sides and softened but needs another 5-10 minutes more. You may need to add more oil as eggplant just soaks it right up. Once nearly cooked, set aside in a plate.
In the same pot, add a little more oil, the remaining sesame oil and then the onions.Cook the onions till they are softened and browning. Add the balsamic vinegar and sugar and cook another 5 minutes or so then add the capsicum.
Once you have added the capsicum, give it a mix then add the miso, water, ginger, garlic, chilli, kecap manis, soy sauce and boiling water. The water will dissolve the paste and create a broth. Add the eggplant and mix it all on medium heat.
Try for seasoning. If need be, add more soy if it needs salt. This dish is full of bold flavour. Once the capsicum is cooked but still has texture to it, it is ready for you to eat yum yum.
Hope you enjoy this guys.
Much Love,
The Designer Hippy