Eggplant with Shiro Miso Glaze and Honey Foam

For the Miso-glazed eggplant:
1 large eggplant (or 4 small ones, cut in halves)
3 tablespoon shiro miso (white miso)
1 tablespoon honey
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon grated ginger
Salt to taste
3 tablespoon vegetable oil
Fresh mint leaves (for garnishing)

For the Honey Foam:
1 sheet gelatin
2 tablespoon honey (preferably wildflower or elderflower)
1 tablespoon lemon juice
For the honey foam, soak the gelatin sheet in cold water. Heat 2 tablespoon water till its boiling and add the gelatin to it. Stir thoroughly till the gelatin fully dissolves. Add the honey and lemon juice and stir to combine. Pour in a whipped cream dispenser and charge with one nitrous charger. Shake thoroughly. Store in the fridge for 2 hours, shaking every half an hour to not let the foam set fully. Using gelatine in conjunction with cream chargers is essential when there is no fat, cream or butter to make the bubbles remain after dispensing from the whipper. To make the miso-glazed eggplant, cut the eggplant into large steaks (or, if using small eggplants, cut them in halves). Rinse and then apply salt on them and then sit them over a colander and let the water drain off, about half an hour. Once the water is drained off, wipe the eggplants down to get rid of the excess moisture and salt. Brush with 2 tablespoon of vegetable oil on them. For the glaze, combine 1 tablespoon vegetable oil with the miso, mirin, ginger, soy sauce, honey, and bring to a boil. Remove and let steep for an hour. Strain off the bits of ginger and set aside.On a flat grill pan or broiler, arrange the eggplants, and broil till the outsides start turning golden,about 3-4 minutes on each side. Brush with the glaze, and broil/grill, turning every minute, for 3-4 minutes more.
To serve, in the bottom of a large serving plate, brush some of the miso glaze, top with the warm slices of cooked eggplants and pipe small amounts of the honey foam in dots and squirts.Decorate with fresh mint leaves, if desired.

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