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Grilled Eggplant in Tangerine-Miso Glaze

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For the next two weeks I am learning how to cook eggplants every single delicious way. The eggplant-selling ladies are the nicest of all the people on the street, so every day at work I will buy an eggplant and come home to cook it. Tonight I grilled them with a tangerine-miso glaze brightened with a little ginger, garlic, and mirin. The tangerine was regrettable but the market didn’t sell oranges. There was too much glaze— too much water— so then I grilled half a block of firm tofu, dengaku style.

Also, these are words to live by (from the recipe linked above):

I have a sneaking suspicion about the state of tofu in this country. I suspect that too many people are using tofu in the same way that they would a raw brined cheese like feta, sprinkled sparsely in salads, or like plain white yogurt in a smoothie. In the homes of well-meaning friends who know of my love of soy, I’ve been served baked tofu, desiccated like jerky and then slathered in dark soy sauce. And too many times I’ve been witness to a friend mixing it haphazardly into scrambled eggs to in order to boost the nutritional content of the dish.

Back to the aubergine. Altogether yum. The glaze was too sweet, next time the garlic and ginger have to be really obliterated instead of just chopped. I am not sure how to do this? I think that the eggplant is a very hardy and versatile vegetable, so the next two weeks should be interesting and not scary. Here the liquid strawberry yogurt is 60% cheaper than liquid regular yogurt and is colored white! I wonder how strawberry and eggplant taste together.

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Written by clace

September 21, 2009 at 9:26 pm

Posted in Eggplant