The following recipe comes from one of my favorite cookbooks, which I cook from regularly. Mielle Chenier Cowan Rose’s Piece of My Heart is filled with simple whole food nutritional meals that a discerning pallet will appreciate, and a picky kid would gobble up.
Did you know eggplants are sexed? Male eggplants have less seeds, are sweeter, and have a better texture than the females. To pick out a male eggplant at the store, Mielle recommends checking the seal on the booty. A circle indicates a female, and a male will have more of an oval or a line.
She also shares her trick for reducing the natural bitterness in eggplants: toss raw slices with salt and let stand for twenty minutes, then blot dry before cooking.
Yields 4-6 servings
This is awesome with rice or noodles. It will win over even the die-hard eggplant aversion.
Preheat oven to about 400 degrees.
Combine in a small bowl:
- 2 Tbl miso
- 1-2 tsp honey or other syrup
- 2 tsp sesame oil
- 1 Tbl rice vinegar
- 3 Tbl water
- Pinch red pepper flakes, optional
Set Sauce aside.
Combine in a baking dish:
- 4 Japanese eggplants (but we recommend trying the new local eggplants from the garden!), cut into large diagonal chunks
- Olive oil, to coat
- 1/4 tsp salt
Roast for about 25 minutes, then stir in sauce (above) and return to oven for 5-8 minutes more.
Garnish with toasted walnuts and enjoy!