Author Notes
Miso roasted eggplant of course is nothing new, but combined with cherries and kefir, it is again another way to give this dish a new sense of flavor. On this plate you find all you need: crispy bread, caramelized eggplant, creamy kefir and the acid of the cherries. A simple yet beautiful summer´s dish. Keep your miso sauce on stock and fix yourself a treat with a minimum effort. Mmmmhhmiso...enjoy —Eatery Berlin
Ingredients
- Eggplant
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1
Eggplant
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25 grams
Sugar
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25 milliliters
Sake
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25 milliliters
Water
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35 grams
Miso Paste
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1 teaspoon
Soy Sauce
-
1 teaspoon
Fish Sauce
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1/4 teaspoon
Sesame Oil
- Serving
-
2 pieces
Sourdough Bread
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1
Spring Onion
-
10
Cherries
-
100 grams
Kefir
-
Salt to flavor
Directions
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For the eggplant, wash it and cut it in halves. Slice squares in each half.
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Bring water, sake and sugar to the boil. Cook it at medium heat for 5 minutes until it thickens a little. Now add the remaining ingredients and whisk it until smooth.
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Preheat the oven at 210°C. Put the eggplant in a pan and marinate each half with 2 tablespoons of miso sauce. Now roast it for 15 minutes in the oven. Afterwards marinate it again and cook it for another 15 minutes until nicely caramelized.
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Meanwhile wash the cherries and the spring onion. Cut the cherries in halves and remove the seeds. Cut the spring onion in thin rings.
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Once the eggplant is cooked, toast the bread and drizzle the kefir on two plates. Then arrange the eggplant on top and season it a little with salt. Add cherries and spring onions.
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Enjoy with a good, chilled Chardonnay.
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