Miso Eggplant Gratin
Miso Eggplant Gratin requires roughly 45 minutes from start to finish. This recipe serves 4. This side dish has 419 calories, 15g of protein, and 31g of fat per serving. For $1.76 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Foodista requi
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tablespoon butter
- 0.5 teaspoon granulated chicken stock powder
- 1 tablespoon cornstarch
- 1 eggplant
- 2 tablespoons flour
- 1 clove garlic
- 1 tablespoon heavy cream
- 0.75 cup milk
- 4 tablespoons miso
- 0.75 cup parmesan cheese
- 4 servings salt and pepper
- 0.75 cup tofu
- 5 tablespoons vegetable oil
Instructions
- 1
Preheat the oven to 450 F.
- 2
Cut the eggplant into bite size pieces and soak in water for 5 minutes.
- 3
Drain and pat dry.
- 4
Heat the oil in a pan on medium heat.
- 5
Add the eggplant pieces and brown on both sides.Season with garlic, salt and pepper and hold.To make the miso-tofu sauce, drain the tofu in a seive.Sift together flour and cornstarch in a microwavable bowl.Slowly add milk to the flour mixture.Microwave on medium for 2 1/2 minutes.
- 6
Whisk the mixture to a smooth paste.
- 7
Add butter, stock powder, and heavy cream and mix thoroughly.While the mixture is still hot, stir in miso and crumble the tofu into the sauce.
- 8
Mix till you have a thick paste-like consistency.
- 9
Pour half of the tofu-miso sauce into a casserole dish, cover with cooked eggplant and sprinkle half of the cheese on top.
- 10
Pour the remaining sauce into the dish and top with the remaining cheese.
- 11
Bake for 20 minutes until the gratin is bubbling and golden brown in color.
- 12
Serve with rice.