Description
A sweet, savory and extremely satisfying recipe for eggplant and kabocha miso gratin.
Ingredients
Scale
- 2 small eggplant
- 1 pound kabocha squash (alternatively you can use acorn squash)
- 1 tablespoon vegetable oil
- 2 tablespoons miso paste (any type is good)
- 2 tablespoons sake
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 2 tablespoons heavy cream
- 1 tablespoon sugar
- 1 egg yolk
- 1/2 cup shredded mozzarella
- shredded Italian parsley (optional)
Instructions
- Preheat oven to 400ºF.
- Slice eggplant in half and using a knife, score the inside in small squares.
- Slice kabocha in half, scoop out the seeds and peel the skin off. Chop into bite size pieces.
- In a pan over high heat, add oil and put the eggplant skin facing down.
- Cook for a few minute until skin is brown (3 to 4 minutes).
- Turn the eggplant over, add kabocha pieces and cook for another 3- 4 minutes, until eggplant is tender. Transfer eggplant to a plate and slice into bite size pieces. Cook kabocha for another 3-4 minutes, until tender.
- In a bowl, mix egg yolk and miso paste until smooth. Add sake, soy sauce, mirin, cream and sugar. Mix until sugar has dissolved.
- Divide eggplant and kabocha pieces among 2 ramekins. Equally pour miso sauce into both ramekins. Top with shredded cheese.
- Put ramekins on a cookie tray and add about an inch of water to the tray. Bake for 25 minutes.
- Top with shredded parsley before serving.
Nutrition
- Serving Size:
- Calories: 403
- Sugar: 18.4 g
- Sodium: 1222.4 mg
- Fat: 12.7 g
- Saturated Fat: 5.5 g
- Carbohydrates: 49.5 g
- Fiber: 8.6 g
- Protein: 19 g
- Cholesterol: 118.5 mg
