For this month’s Spice Tribe recipe, I wanted to get back into the swing of eating more
vegetables. If you haven’t noticed, the last handful of recipes shared with Spice Tribe
have been veggie-forward and for good reason! It’s a great way to add variety to your
dinner rotation and explore new ways to enjoy some of your tried and true vegetables.
I love keeping eggplant handy for meatless Monday dinners or to use in curries with rice
and stews, like ratatouille, but I wanted to try something a little different with it this
round. Using Spice Tribe’s Kissed By Binchotan Japanese Chile Blend in a sauce for
eggplant is a bold move; lots of heat and spice while the notes of citrus and seaweed
pair well with the mirin, soy sauce, and miso paste-based sauce.
This is technically a lengthy recipe, but honestly, it’s a mostly hands-off recipe while we
season the eggplant to draw out excess moisture and roast until tender (the kosher salt
and your oven does all the work). Meanwhile, you can cook some other veggies, a
grain, or dress a simple salad to pair with the roasted eggplant halves. I love a good
low-maintenance meal that doesn’t require much active cooking time. Let’s get going!
Step 1 -
Cut eggplants in half and carefully score crosshatches with a paring knife and liberally salt. Let the eggplants sit for 30 minutes. Gently squeeze out the excess moisture, rinse the cut side with cool water, and pat dry with paper towels. Set aside.
Step 2 -
Preheat oven to 400ºF and line a baking sheet with parchment paper or aluminum foil for easy cleanup later.
Step 3 -
In a small mixing bowl, whisk together the mirin, soy sauce, miso paste, granulated sugar, Spice Tribe Kissed By Binchotan Japanese Chile Blend, and black garlic powder. Mix together until the miso paste is fully dissolved. Using a pastry brush or spoon, evenly distribute the glaze over the eggplant halves, making sure to season well and get into the nooks and crannies of the crosshatches.
Step 4 -
Place the seasoned eggplant halves onto the baking sheet, cut side up, and roast for 30-35 minutes or until golden brown and tender and depending on the size of the eggplant. The eggplant halves should kind of collapse on the edges and fall outward, which will let you know that the inner part of the eggplant has become fork-tender.
Step 5 -
Remove from oven and let cool for at least 5 minutes before serving. Garnish with torn cilantro leaves, sesame seeds, and a little bit more of the Kissed By Binchotan Japanese Chile Blend for an extra kick. Enjoy with your favorite side dish and simple green salad!
I’m able to find black garlic powder in most stores nowadays but if you aren’t able to find some, just use regular garlic powder here. No biggie!
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