The eggplant is really coming on in our garden, so, when I saw a recipe that a friend talked about on Facebook, I decided to try it.
The recipe calls for shiro miso: white fermented soybean paste. I had everything on hand except for the shiro miso. What I did have was peanut butter and red miso.
So, I subsitituted the red miso and the peanut butter for the Shiro Miso. I also cut the recipe in half since that’s how much eggplant I had on hand.
Here’s the recipe:
Slice young egplant into 1/2″ thick slices or just cut very young eggplant in half lengthwise.
I greased the broiler pan that goes with our toaster oven. Placed the eggplant slices in there and made sure both sides of the slices were covered with oil.
I broiled the slices for about 2 minutes.
I then topped each slice with the following mixture:
2 level TBL of crunchy peanut butter
1 level TBL red miso
1 1/2 TBL rice vinegar
2 scant tsp of sugar
1/2 TBL minced fresh ginger
1 tsp minced onion
a few fresh basil leaves, chopped
The slices were then broiled for about another 3 minutes, until they were bubbly and tender. Delicious and there are leftovers!
Here’s a link to the original recipe:
Cooking with Love in my Nonesuch Kitchen,