Standard Pages (they don't change often)

Tuesday, November 2, 2010

Cook on one side

Lately, I've been enamored of broiling vegetables. Well, fruits really, but the kind that are usually classified as vegetables. It's remarkably easy, and works for such things as eggplants and zucchini. In this above pictured case, I gilded the lily by glazing with shiro miso and a touch of mirin.

Basic strategy: take the eggplant (I had small variegated eggplant, but Japanese eggplant work well here) or zucchini (hopefully not too big), cut in half lengthwise, and score the cut surface. Lay down on a pan, and rub or brush some oil on it, and sprinkle with coarse salt. Put under a hot broiler.

If glazing, mix some mirin, miso, a bit of sugar and vinegar together into a sauce, and when the vegetables have caramelized a bit, brush on the glaze. Return under the broiler until the glaze has caramelized. Sprinkle with some sesame seeds, and you're ready to go. No need to turn it upside down.

No comments:

Post a Comment