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Smoky Miso Eggplant
Any time I see miso eggplant on a restaurant menu, I’m ordering it. Fried eggplant with a sweet and salty miso glaze — it always hits. If you know my style of cooking, you know I like to put my own little touch on every dish I make — and for this one, that meant swapping frying for fire. To me, the best way to cook an eggplant is over an open flame, until the skin is charred and blackened all over, and the flesh becomes ultra smoky and almost custardy in texture. The miso glaze is really simple. Mirin, miso, and I like to add just a touch of lime to balance the sweetness. Make extra and throw it on anything. I also needed some texture to contrast the soft eggplant, and one of my go-tos when I need a little crunch is crispy shallots. I start them in cold oil then fry on medium high until golden then immediately hit them with salt. And for a hit of creamy richness, I blended the eggplant’s steaming liquid and charred skin into this smoky garlic mayo. It was a spur-of-the-moment idea that blew me away. It’s amazing to watch an idea that at first only exists in your mind transform into something physical, something real. and while this sounded good in my head, I wasn’t ready for how fucking good this was. Best Practices Char it right — over fire if you can: For maximum flavor, cook the eggplant directly over a gas burner or charcoal grill — charcoal is best if you’ve got it. If you don’t have access to an open flame, broiling it in the oven on high heat is your next best option. Just make sure the skin gets fully blackened and the inside is completely soft. Steam for tenderness, not sogginess: After charring, covering the eggplant while it rests helps loosen the skin and allows residual heat to finish softening the flesh. Ten minutes is usually perfect. Don’t skip deseeding: Removing the seeds gives you a cleaner texture and flavor, especially for plating — no bitterness, no mushy pockets. Start shallots in cold oil: This helps them cook evenly and prevents burning. Stir constantly, and pull them when they’re just golden — they’ll keep cooking as they sit. Let the mayo firm up: The smoky garlic mayo benefits from chilling. It thickens slightly and sets, making it easier to dollop and adding richness that contrasts the eggplant perfectly. Make extra miso glaze: It’s super versatile. Use it on roasted veggies, grilled fish, or even as a noodle sauce.
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