miso-eggplant
miso-eggplant

Miso Eggplant

by Chef Marvin Palomo

Ingredients

Eggplant
1 Japanese eggplant
1/3 cup puffed rice
1 bunch Thai basil (picked and fried)

Miso Marinade
1 cup sake
1 cup mirin
1 cup miso paste

Green Curry Emulsion
1/2 tbsp green curry paste
1 cup vegan mayo

Method

  1. Slice the Japanese eggplant in half lengthwise and score the flesh gently with a knife.
  2. Once cut, steam using the SKS 48-inch Dual-Fuel Pro range in the 18-inch oven for 5 min and set aside.
  3. Mix the miso marinade ingredients until fully incorporated.
  4. Brush the miso marinade onto the steamed eggplant.
  5. Broil the eggplant in the SKS 48-inch Dual-Fuel Pro Range for 4 minutes, or until the surface is caramelized.
  6. Combine the green curry paste and vegan mayo to create the emulsion.

Plating

Add a tablespoon of the green curry emulsion onto the plate and top with eggplant. Garnish with puffed rice and crispy Thai basil. Serve immediately.