|Posted on August 20, 2009 at 2:55 AM|
When I visit the Santa Monica Farmers Market I am always amazed at the variety of food farmers are growing and fishermen are catching locally. Just today, I found live spotted sprimp from Santa Barbara, which is in season until November, Korean Shiso, Japanese shiso -both green and purple types, dehydrated kaki, Japanese Koho white peaches and these gorgeous eggplants . Italian, American, Japanese eggplants - all one happy purple family.
Sun drying eggplant
Drying eggplant in the sun brings out the vegetable's natural sweetness and adds texture. Just a couple of hours will make a difference. You can do this with other vegetables such as daikon radish, zuchinni, and carrots. To accompany this eggplant dish, I made some Neri-miso - a thick all purpose sauce that goes well with grilled eggplant and grilled tofu. The classic Neri Miso can be much sweeter than my neri miso recipe. The eggplant itself can be sweet. Also the miso, sugar, sake and mirin. In other words, all the ingredients in this recipe contribute to the sweetness but sugar in particular. The amount of sugar you use depends on how salty the miso paste is and how keen you are about using sugar. The sweetness of mirin may just be enough. The saltiness differs from miso to miso, so taste the Neri miso and make adjustments accordingly. You can also add a half a teaspoon of grated yuzu or roasted sesame seeds, which are both wonderfully fragrant. Neri Miso can be used with both the sun dried eggplants and regular eggplants. Both recipes are listed below.
SUN DRIED EGGPLANT WITH NERI MISO
Pan fried Eggplant with Neri Miso
Makes 4 servings
Omit sugar if you are doing Macrobiotic.