Eggplant and Kabocha Miso Gratin


  • 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)


  • heat up kitchen appliance to 400ºF.
  • Slice eggplant in 0.5 and employing a knife, score the within in little squares.
  • Slice kabocha in 0.5, scoop out the seeds and peel the skin off. Chop into bite size items.
  • in a very pan over high heat, add oil and place the eggplant skin facing down.
  • Cook for a couple of minute till skin is brown (3 to four minutes).
  • flip the eggplant over, add kabocha items and cook for one more 3- four minutes, till eggplant is tender. Transfer eggplant to a plate and go bite size items. Cook kabocha for one more 3-4 minutes, till tender.
  • In a bowl, combine fixings and miso paste till sleek. Add sake, soy sauce, mirin, cream and sugar. combine till sugar has dissolved.
  • Divide eggplant and kabocha items among two ramekins. Equally pour miso sauce into each ramekins. prime with chopped cheese.
  • place ramekins on a cookie receptacle and add concerning an in. of water to the receptacle. Bake for twenty five minutes.
  • prime with chopped parsley before serving.


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