Eggplant and Kabocha Miso Gratin

• servings: 2 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

2 small eggplant

1 pound kabocha squash (alternatively you can use acorn squash)

1 tablespoon vegetable oil

2 tablespoons miso paste (any type is good)

2 tablespoons sake

2 tablespoons soy sauce

1 tablespoon mirin

2 tablespoons heavy cream

1 tablespoon sugar

1 egg yolk

1/2 cup shredded mozzarella

shredded Italian parsley (optional)

Directions

Preheat oven to 400ºF.

Slice eggplant in half and using a knife, score the inside in small squares.

Slice kabocha in half, scoop out the seeds and peel the skin off. Chop into bite size pieces.

In a pan over high heat, add oil and put the eggplant skin facing down.

Cook for a few minute until skin is brown (3 to 4 minutes).

Turn the eggplant over, add kabocha pieces and cook for another 3- 4 minutes, until eggplant is tender. Transfer eggplant to a plate and slice into bite size pieces. Cook kabocha for another 3-4 minutes, until tender.

In a bowl, mix egg yolk and miso paste until smooth. Add sake, soy sauce, mirin, cream and sugar. Mix until sugar has dissolved.

Divide eggplant and kabocha pieces among 2 ramekins. Equally pour miso sauce into both ramekins. Top with shredded cheese.

Put ramekins on a cookie tray and add about an inch of water to the tray. Bake for 25 minutes.

Top with shredded parsley before serving.

Nutrition

• Calories: 403
• Total Fat: 12.7 g
• Saturated Fat: 5.5 g
• Trans Fat: 0.2 g
• Cholesterol: 118.5 mg
• Sodium: 1222.4 mg
• Total Carbohydrate: 49.5 g
• Dietary Fiber: 8.6 g
• Total Sugars: 18.4 g
• Protein: 19 g