Berenjenas ahumadas con glaseado de miso
Raciones
Rinde 1 ración
Tiempo de preparación
10 minutos
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Ingredientes
- 2ea Eggplant
- 1Tbsp Vegetable Oil
- 3Tbsp Mirin
- 3Tbsp Sake
- 1/4c Red Miso Paste
- 1/4c White Miso Paste
- 2Tbsp Sugar
- 2tsp Toasted Sesame Seeds
- 1/3c Scallions, sliced
- 4slice Sourdough Bread
- 2Tbsp Extra Virgin Olive Oil
Preparación de la receta
- In a saucepan mix the mirin, sake, miso and sugar with a whisk and then put over medium hear and heat until simmer. Stirring often to make sure not to burn. Remove and reserve.
- Using a sharp knife, slice the eggplant in half, lengthwise. Then score the inside flesh of each half with a knife in a crisscross pattern.
- Brush eggplant with vegetable oil.
- Put eggplant on a smoker at 225*F (107*C) and let cook for 2 1/2-3 hours.
- After the eggplant has been on the smoker for 45 minutes, start brushing it with the miso sauce every 15 minutes.
- Brush the olive oil on each of the pieces of bread and gill to toast and reserve for service.
- At service a final brush with the sauce and garnish with green onion and sesame seeds.
