I made this recipe for a recent workshop and I cooked the eggplant in an outdoor, open fire BBQ - it really enhanced the smoky flavour as was a real hit on the day. If you have access to a BBQ and a wood smoker, I really recommend going to the extra effort for the flavour, at a pinch, sit the eggplant in a gas flame until the skin is well charred.
This recipe will really highlights how Miso can be used anywhere in the kitchen to great effect - the end result with this recipe is not 'Japanese Fusion', it's just a delicious baba ganoush that everyone can enjoy.
- 3 Medium eggplant
- 1/3 Cup Tahini
- 1/3 Cup Meru Miso (Sweet white or Sweet red work well)
- 1 tsp cumin
- 1 clove of garlic, chopped
- Juice of 1 lime
- Olive oil and paprika to serve
Char the outside of the eggplant - make sure this is well done as the more burnt it is, the more flavour it will impart in the final dish.
Once charred, peel the eggplant. Blend the eggplant flesh with tahini, miso, cumin and garlic. As it approaches the consistency that you are after, add the lime juice to taste.
Serve with a drizzle of olive oil and a sprinkling of paprika.