Miso Gratin Eggplant

Makes 2 Servings

Cooking + Prep Time:  50 minutes

Ingredients:

• 2 eggplants, small
• 1 lb. of squash, kabocha or acorn
• 1 tbsp. of oil, vegetable
• 2 tbsp. of paste, miso
• 2 tbsp. of soy sauce, reduced sodium
• 2 tbsp. of sake, dry
• 1 tbsp. of mirin
• 1 tbsp. of sugar, granulated
• 2 tbsp. of cream, heavy
• 1 yolk from large egg
• 1/2 cup of mozzarella cheese shreds

Optional: parsley, shredded

Instructions:

1. Preheat the oven to 400F.

2. Slice the eggplants in halves. Score inside into small squares with a knife.

3. Slice the squash in half and scoop seeds out. Peel off skin. Chop in small cubes.

4. Add oil to pan on high heat. Place eggplant with the skin side facing down in pan.

5. Cook for three to four minutes till eggplant skin has browned.

6. Turn eggplant halves over. Add squash pieces. Cook for three or four minutes more, till eggplant becomes tender.

7. Transfer the eggplant to plate. Slice in small pieces. Cook the squash for three or four minutes more, till tender.

8. Mix miso paste and egg yolk in bowl till you have a smooth mixture. Add the cream, mirin, soy sauce, sake and granulated sugar. Then mix till sugar dissolves.

9. Divide the eggplant and squash pieces into two small ramekins. Pour an equal amount of the miso sauce in each. Top them using cheese shreds.

10. Place the ramekins in pan that is 1 & 1/2” or deeper. Add an inch filtered water to pan. Bake for 20-25 minutes till done. Top with parsley and serve.