Miso roasted eggplant, tomato dashi

Recipes author Winston Zhang
Chef Winston Zhang Miso roasted eggplant, tomato dashi
  • Prep. time 25
  • Cook time 25
  • # Ingredients 11
  • Serves 4
  • Difficulty

This savory Miso Glazed Eggplant with Smoked Tomato Dashi is a delicious fusion of flavors and textures. The eggplant is roasted to perfection and glazed with a rich miso-tamari-maple syrup mixture, then paired with a smoky, umami-packed tomato dashi broth. Finished with a garnish of fresh chives or spring onions, this dish is both comforting and sophisticated, perfect for a

Nutrition per serving

  • Calories 100
  • Fat 5g
  • Saturates 0.5g
  • Proteins 2g
  • Carbs 11g
  • Sugars 7g
  • Salt 370mg
  • Fibres 3g

Ingredients

  • 4 tbs miso paste white
  • 2 tbs tmari / soy sauce
  • 2 tbs maple syrup
  • 2 tbs olive oil
  • 2 large eggplant
  • 3each Roma tomato
  • 300ml water
  • 30ml dashi concentrate
  • 1/2 pcs small kombu ( seaweed)
  • 1/2 handful of kazubushi
  • 5 g. potato starch

Instructions

  1. Step 1

    For Eggplant

    • Firstly, slice the eggplant in half from top to bottom, place on a baking tray and slice deep cress cross slits into the flesh side. Bake in the oven at 200C for 20 minutes
    • Meanwhile, mix the miso paste + tamari + maple syrup + olive oil together in a bowl
    • Remove the eggplant from the oven and spread over the miso paste. Place back in the oven for 20-25 more minutes.

  2. Step 2

    For smoked tomato dashi

    • Cut Roma tomato into half, and season with salt, pepper and olive oil.
    • Place on the baking tray roast for 20 mins on 180 degree
    • Meanwhile mix water, dashi concentrate, kombu, kazubushi, in a small saucepan.
    • Cook on low heat, simmer not boil for 30mins.
    • Once the tomato has been roasted add the dashi, simmer for another 10 mins. Once done, Strain the stock
    • In a small mixing bowl, mix the potato starch with water 1 tbs spoon starch with 2 tbs spoon of water.
    • Reheat the roast tomato dashi to boil, turn off the heat, stir in potato starch mixture, and the sauce with go thicker as you add in.

  3. Step 3

    For assemble

    • Place roast eggplant on the serving plate
    • Pour the hot tomato dashi on the top,
    • Garnish with some chopped chives or spring onion.