ROASTED EGGPLANT WITH MISO AND GREEN PEPPERS
Eggplant is versatile and nutritious with a strikingly beautiful appearance. Its ability to absorb other flavours and seasonings makes it a favourite ingredient among chefs and home cooks alike. In keep- ing with the fusion menus at EPOCH Bar and Kitchen Terrace, situated in the luxurious Ritz-Carlton, Toronto, Chef Jeff Crump has incorporated it into an Asian-inspired dish, bringing the unique flavour and texture of eggplant and miso to life. We invite you to savour every bite as it tantalizes your taste buds and transports you to a world of culin- ary bliss.
INGREDIENTS 2 medium Italian eggplants
DIRECTIONS • Preheat oven to 400°F (200°C).
• Cut the eggplants in half lengthwise. Score the flesh of each half with deep diagonal criss- cross cuts, making sure not to pierce the skin. • Heat the canola oil in a medium ovenproof skil- let over medium heat. Add the eggplant halves cut side down and fry until the cut side is crispy and golden, about 5 minutes. Remove from the heat. • In a small bowl, stir together the miso, sugar, and water to make a loose paste. Turn the eggplants over and smear the miso paste over the cut sides. Nestle the green peppers between and around the eggplants. Roast for 30 minutes, or until the eggplants and green peppers are soft. • Arrange the eggplants and green peppers on a platter and season with salt and pepper. Scatter the cilantro over top and sprinkle with a generous squeeze of lime. Serve immediately.
3 tablespoons (45mL) canola oil
1/3 cup (75mL) white miso paste
1 tablespoon (15mL) sugar
2 tablespoons (30mL) water
1 medium green bell pepper, seeded and cut into 10 lengthwise slices
Kosher salt and freshly ground pepper
3 tablespoons (45mL) chopped fresh cilantro, for garnish
1 or 2 limes, halved for garnish
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