Last Saturday, I prepared soy-glazed eggplant modified from a recipe by Scott Lorenz published in Sunset magazine. The original recipe uses miso, not soy, but I did not want to purchase an entire package of miso. I always have soy in the pantry. Anyway, the dish was delicious, so much so that I prepared a few days later. I made a mistake during the second preparation: I used baby eggplant. Do not use baby eggplant; it's a thicker eggplant that will be bitter if not cooked long enough. Luckily, some slices were thinner than others so we were able to enjoy the redux. Stick with Japanese eggplant. My version of the recipe is below.
- 3 tablespoons peanut oil
- 4 Japanese eggplant (baby eggplant are shown in the photographs)
- 1 teaspoon soy, not miso (1/3 cup miso = 1 tablespoon miso = 1 teaspoon soy)
- 2 tablespoons light brown sugar
- 2 tablespoons sushi salad vinegar, not white wine vinegar
- 1/4 teaspoon (or more) chile flakes
- basil instead of cilantro
- no sesame seeds
Preparation: Follow instructions in the original recipe. Serve with rice pilaf.