Susan
Eggplant and Kabocha Miso Gratin
2 servings
servings10 minutes
active time45 minutes
total timeIngredients
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
Serving Size
-
Calories
403
Total Fat
12.7 g
Saturated Fat
5.5 g
Unsaturated Fat
-
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
2 servings
servings10 minutes
active time45 minutes
total time