Eggplant and Kabocha Miso Gratin
A sweet, savory and extremely satisfying recipe for eggplant and kabocha miso gratin.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
Preheat oven to 400ºF.
- 2
Slice eggplant in half and using a knife, score the inside in small squares.
- 3
Slice kabocha in half, scoop out the seeds and peel the skin off. Chop into bite size pieces.
- 4
In a pan over high heat, add oil and put the eggplant skin facing down.
- 5
Cook for a few minute until skin is brown (3 to 4 minutes).
- 6
Turn the eggplant over, add kabocha pieces and cook for another 3- 4 minutes, until eggplant is tender. Transfer eggplant to a plate and slice into bite size pieces. Cook kabocha for another 3-4 minutes, until tender.
- 7
In a bowl, mix egg yolk and miso paste until smooth. Add sake, soy sauce, mirin, cream and sugar. Mix until sugar has dissolved.
- 8
Divide eggplant and kabocha pieces among 2 ramekins. Equally pour miso sauce into both ramekins. Top with shredded cheese.
- 9
Put ramekins on a cookie tray and add about an inch of water to the tray. Bake for 25 minutes.
- 10
Top with shredded parsley before serving.