This meal was a combination of two things I love: miso and Japanese eggplant. The eggplant bakes until it’s buttery soft then it’s brushed with a glaze and broiled until the glaze is bubbling. We had it with wheat noodles topped with broccoli, yellow pepper, carrots and tofu.
My kids are iffy with eggplant – and I’m okay with that. They don’t have to love all the vegetables I love as long as they’re getting enough variety on their plates. I wasn’t planning on sharing these eggplants with the kids but I decided to let my daughter have a taste and she loved it. So I had to share.
- 2 Japanese eggplants (long and thin)
- 2 Tbsp sesame oil
- 1 Tbsp mirin
- 1.5 Tbsp miso (whatever kind you like – the light miso is the mildest)
Preheat the oven to 400. Slice the eggplants in half lengthwise. Brush them with one Tbsp of sesame oil and bake for 15 minutes with the skin up.
In a small bowl, combine the remaining sesame oil with mirin and miso. Stir until mixed. (I’ll admit, I wasn’t so patient with this step!)
When the eggplant is soft, remove it from the oven and flip them over so the skin is down. Slice it a few times – not through to the skin but through the soft interior. Brush the glaze on the tops of the eggplants. Place them under the broiler and broil until bubbly (only a few minutes).
The kids simply had noodles, veggies and tofu with sesame seeds on top. The sauce is light – sesame oil, mirin and soy sauce.
I bought them starter-chopsticks and they’re learning to use them quite well. They didn’t give up and switch to forks! It’s great for their small motor skills.
That’s all for tonight – have a great night and let me know what you’re cooking!