Miso-Glazed Eggplant and Cauli Puree Date Night

Updated at: Thu, 17 Aug 2023 11:30:55 GMT

Step 1

To prepare the eggplant, halve it and score it in a criss-cross pattern, making sure not to cut through the skin.

Step 2

Add a generous amount of salt to the eggplant and spread it thoroughly. Let the salted eggplant sit in a bowl for 20 minutes to eliminate moisture. Use a paper towel to pad it dry.

Step 3

In a medium heat skillet add 2-3 tbsp oil and cook the eggplant 2-3 minutes per side until slightly browned and softened.

Step 4

Place the eggplant on a grill rack and cook it in the oven for 15 minutes at 200C.

Step 5

In the meantime, make the glaze by combining miso, soy sauce, rice vinegar, brown sugar and sesame oil. Simply stir to combine and brush generously on the eggplant once it's done cooking.

Step 6

Transfer the glazed eggplant in the oven and cook for an additional 10-15 minutes until brown at the top, but not burnt.

Step 7

To make the cauliflower puree, chop up 1/2 head of cauliflower into big pieces and boil them in a pot of boiling water. You can add a veggie boullion cube here for more flavor. Boil for 15-20 minutes until soft and mushy.

Step 8

Transfer the cauliflower to a blender and start blending. It should easily turn into a puree.

Step 9

Gradually add some heavy cream and cold butter to reach the desired consistency and smoothness, while it's blending.

Step 10

Finish with some salt and nutmeg for flavoring. Make sure to taste for seasoning and adjust.

Step 11

Plate the glazed eggplant on a bed of cauliflower puree, topped with toasted walnuts and sliced scallion. Enjoy!

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