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Archive for July, 2009

In the world of vegetables, eggplants are the fugly, forgotten sisters of more beautiful, glamorous, and promiscuous produce such as the cherry tomato (such luscious color!) or the cucumber (so tall!  so slender!).  It’s not that there’s anything quite so unlikable about eggplant.  It’s just that collective unfamiliarity breeds ignorant attempts at preparing eggplant, rendering her mushy, spongy, greasy, slimy, and just plain not-in-the-mood.  This wins her no admirers.

But you can believe what you’ve heard about neglected ladies making eager bedfellows!  For treat eggplant right, make your approach firm, yet gentle, and she will truly come into her own, yielding to your touch, trying her best to please you in new and exotic ways, teasing you, causing your eyes to roll in ecstasy.  Oh, why did you ever doubt her, why did you ever think it strange to coat one another with miso paste and honey, how could you have not seen this strange and beautiful thing unfolding before your very eyes this whole time?!?!

Okay.  But seriously.  Let’s talk about the eggplant’s virtues:

1) Low-maintenance

2) Excellent child-bearing hips

3) Sophisticated purple hue

4) Absorbs flavors well

There are recipes that would have you mix your miso with vinegar, sugar, water, oil, blah-di-freakin’-blah, before you can even lay hands on your eggplant.  So unnecessary here!  Eggplant enjoys a good quickie, and this baby is hot and ready for you in twenty minutes tops.

Hey, I didn’t say NO foreplay.

Try this big girl on for size, and you won’t find her anything but luscious, oh-so-sweet, yet punchy, and totally kissable–I mean, lickable.  I mean…I would never bring miso into the bedroom.  At least, I’d never admit to it.

**Wanna try a similar salty-sweet approach to salmon?  Check it out.**

Sexy Yet Unassuming Miso Honey Eggplant
Serves 2-3

Go Get:
1/4 cup mellow miso paste
1/4 cup raw honey
2 cloves minced garlic
1 heaping tablespoon minced onion
few grinds fresh pepper
2 medium eggplants

Go Do:
Preheat oven to 425F degrees.  Rinse and dry eggplants.  Cut off top and slice lengthwise, from top to bottom, into 3/4 inch thick slices.  Lay on parchment-lined cookie sheets (I needed two).  In small bowl, cream together miso, honey, garlic, onion, and pepper.  Spread evenly on eggplant slices.  Bake until eggplant is just tender, then switch to the broiler until the tops are browned and bubbly (optional, but pretty–the eggplant, she will like it).  Serve over steamed brown rice and, if you’re craving an extra indulgence, a fried egg with a still-runny yolk.

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