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
Serves: 2
Ingredients
Eggplant
-
1
Eggplant
-
25
grams Sugar
-
25
milliliters Sake
-
25
milliliters Water
-
35
grams Miso Paste
-
1
teaspoon Soy Sauce
-
1
teaspoon Fish Sauce
-
1/4
teaspoon Sesame Oil
Serving
-
2
pieces Sourdough Bread
-
1
Spring Onion
-
10
Cherries
-
100
grams Kefir
-
Salt to flavor
Directions
- For the eggplant, wash it and cut it in halves. Slice squares in each half.
- 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.
- 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.
- Meanwhile wash the cherries and the spring onion. Cut the cherries in halves and remove the seeds. Cut the spring onion in thin rings.
- 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.
- Enjoy with a good, chilled Chardonnay.
Photo by Eatery Berlin