If the photo doesn’t convince you that the 2 ½ hours necessary to make this recipe would be worthwhile, I fear nothing will.
I found this recipe after a long search at thehungerstruck.com,
which also included this photo of the result. Now here’s how to get there:
Roasted Miso Eggplant – Serves 2
1 large eggplant
2 tablespoons sesame oil
1/4 cup sake
4 tablespoons light brown sugar
1 tablespoon soy sauce
1 tablespoon light miso
2 cloves garlic, smashed
black sesame seeds
2 green onions, sliced length-wise into thin strips
Cut the eggplant in half lengthwise and sprinkle the cut side with a little salt and allow to sweat for about 10 minutes. This will help to get rid of some of the bitterness. Wipe away the sweat with a paper towel.
Slice the top of the eggplant into cubes without cutting through the skin. Brush the sliced side with a little bit of sesame oil and lay cut side down on a baking sheet.Bake for 45 minutes at 350 F.
In a small sauce pan prepare your sauce by combining the rest of the sesame oil, mirin, brown sugar, soy sauce, miso and smashed garlic. Simmer the mixture until the sugar dissolves and sauce coats the back of a spoon. About 5 minutes. Set aside.
After the eggplant has been in the oven for about 45 minutes, take it out, turn the halves around so that now the cut side is facing up and spoon over some of the sauce. You want the eggplant to be well coated.
Return it to the oven and continue to bake for another 1 – 1.5 hours basting with the sauce every once and a while.Eggplant is done when the top and all of the cut sides are completely golden brown and eggplant just barely keeps its form. You can also finish it off under the broiler if you like, but keep a close eye on it as it will burn extremely fast.
Garnish with the black sesame seeds and slices of green onion.
Jamie Oliver’s Tofu Stir-fry with Noodle Salad
7 ounces or about 200 grams firm tofu
3 ounces shitake mushrooms, which is nearly 3 cups
1 green teabag
1 small carrot
5 ounces thin dried egg noodles
4 ounces bean sprouts
1 small heart of romaine lettuce
1 small red onion
1 inch fresh root ginger
1 small bunch fresh mint
1 small bunch fresh cilantro
Asian sesame oil
Soy sauce, preferable low-sodium
- Fill the kettle and put it on to boil. Preheat your oven to the lowest possible setting and place your bowls in the oven to warm.
- Fill a saucepan with the boiling water from the kettle and place it on high heat. Once boiling, add a pinch of salt, the noodles and the teabag.
- Separate the noodles with tongs so they don’t stick together, and cook according to package instructions. Meanwhile…
- Peel your carrot with a vegetable peeler, then shave the carrot into ribbons. Place in a mixing bowl and add the beansprouts (or alternative).
- Separate the lettuce leaves, wash and spin dry. Trim and slice the radishes as thinly as possible and put aside. Place a wok or other large skillet on medium heat.
- Peel and finely slice the red onion. Thickly slice the mushrooms. Peel and chop the ginger. Pick the mint and cilantro leaves and roughly chop them. Discard the stalks.
- When the noodles are cooked, drain in a colander and run under cold running water to cool. Discard the teabag, then tip the noodles into a separate mixing bowl.
- Toss the noodles with a little sesame oil and a splash of soy sauce. Cut the lemon in half.
- Add a splash of vegetable oil to the hot wok with the sliced onions, ginger and mushrooms and stir-fry until just beginning to soften.
- Break the tofu into bite-sized chunks directly into the wok and stir-fry carefully until warm through.
- Add a splash of soy sauce and a squeeze of lemon juice, then take off the heat.
- Get your warmed bowls out of the oven and divide the noodles between them.
- Add a squeeze of lemon and a splash of sesame oil to the bowl of sliced veg and toss together. Divide this between the bowls, piling it on top of the noodles.
- Spoon the tofu stir-fry over the top and scatter with your chopped cilantro and mint. Finish with a final squeeze of lemon and serve.