Straight from the Earth

MISO-ROASTED EGGPLANT

For years, I have been searching for the perfect way to glorify the eggplant—and I finally found it. Through a process of salting, marinating, searing, and then baking, the eggplant becomes amazingly flavorful and perfectly tender. While this sounds time-consuming, it is easy and totally worth it. This recipe works best with Japanese eggplants or other long, thin varieties. But if you can find only the large Italian variety, simply cut it into slices about 1 in/2.5 cm thick. Garnished with fresh basil leaves and toasted sesame seeds and served alongside brown rice or with our Teriyaki Tofu Brocolette on Wild Rice (page 133), this dish is bound to convert many into devout eggplant lovers. —MAREA

Serves 4 to 6

4 Japanese or Chinese eggplants, halved lengthwise

Salt

MARINADE

3 tbsp white miso

3 tbsp low-sodium soy sauce

2 tbsp toasted sesame oil or olive oil

2 tbsp minced fresh garlic

2 tbsp minced fresh basil

1 tbsp packed brown sugar or agave nectar

¹/₂ tsp freshly ground black pepper

High-heat oil for frying, such as safflower

1 tbsp toasted sesame oil (optional)

1 cup/30 g packed julienned fresh basil

2 tbsp sesame seeds, toasted (see page 72)

Spread the eggplants in a single layer on a rimmed baking sheet, cut-side up. Lightly sprinkle with a scant tsp of salt. Set aside at room temperature while you make the marinade.

To make the marinade: Whisk together the miso, soy sauce, sesame oil, garlic, basil, sugar, and pepper in a small bowl. Set aside at room temperature.

Rinse the eggplants with cool water to remove the salt. Pat them dry with a clean kitchen towel. Transfer the eggplants to a rimmed baking sheet, and arrange them in a single layer, cut-side up. Pour or brush the marinade over the cut sides of the eggplants; reserve any unused marinade. Let the eggplants marinate at room temperature for 30 minutes.

Position a rack in the middle of the oven and preheat it to 350°F/180°C/gas 4. Line a rimmed baking sheet with aluminum foil.

Film a large skillet (preferably cast iron) with a thin layer of high-heat oil and place the pan over medium-high heat. Sear the eggplants, cut-side down, until they are browned, 2 to 3 minutes. Flip and cook on the other side for 2 minutes. It may be necessary to do this in batches; add more oil as needed. Use a spatter screen if you have one to reduce the dispersal of hot oil during frying. Using tongs, transfer the eggplants to the prepared baking sheet and arrange in a single layer, cut-side up. Brush any reserved marinade over the eggplants and sprinkle with the sesame oil, if using.

Bake the eggplants until they are very tender and can be cut easily with the dull side of a knife, about 20 minutes. Let the eggplants cool slightly, then sprinkle them with the basil and sesame seeds, and serve warm or at room temperature.