Miso Eggplant Gratin

Miso Eggplant Gratin requires around 45 minutes from start to finish. This side dish has 419 calories, 15g of protein, and 31g of fat per serving. This recipe serves 4. For $1.76 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Foodista has 2 fans. Head to the store and pick up salt and pepper, granulated chicken stock powder, garlic, and a few other things to make it today. With a spoonacular score of 43%, this dish is solid. Similar recipes are Miso-Glazed Eggplant (Nasu Miso), Black Cod With Miso (miso-marinated Black Cod), and Kinpira Miso Gobo (burdock With Miso).

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.
6. Season with garlic, salt and pepper and hold.
7. To make the miso-tofu sauce, drain the tofu in a seive.
8. Sift together flour and cornstarch in a microwavable bowl.
9. Slowly add milk to the flour mixture.
10. Microwave on medium for 2 1/2 minutes.
11. Whisk the mixture to a smooth paste.
12. Add butter, stock powder, and heavy cream and mix thoroughly.
13. While the mixture is still hot, stir in miso and crumble the tofu into the sauce. Mix till you have a thick paste-like consistency.
14. Pour half of the tofu-miso sauce into a casserole dish, cover with cooked eggplant and sprinkle half of the cheese on top.
15. Pour the remaining sauce into the dish and top with the remaining cheese.
16. Bake for 20 minutes until the gratin is bubbling and golden brown in color.
17. Serve with rice.

 

Step by step:

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.

Nutrition Information:

covered percent of daily need