Miso Glazed Eggplant
Steamed Vegetable Buns
Gung Hay Fat Choy!
The Scallion Pancakes (recipe) is an easy one, and better yet, freezes & vacuum-seals really well for future meals.
We haven't made the Miso Glazed Eggplant in a while, but here's a quick version of the recipe.
Cut the eggplant into 1-inch thick rounds, scored the top/bottom with cross-hatch cuts about 1/4" deep, season with salt and pepper and pan-fry in 1 tbs. of canola oil until browned (about 3-4 minutes per side). Put on a sheet tray lined with aluminum foil, and bake at 350F for 20 minutes.
While that's baking, make the glaze. Mix together 3 oz. sherry, 2 tbs. mirin, 2 tbs. agave, and 1 1/2 tbs. of (red) Miso and reduce by half in a saute pan.
Take the eggplant out of the oven, and brush the top and bottom with the glaze. Turn on the broiler and cook the eggplant for roughly 1 minute per side.
Finally, We broke out the steamer baskets and made steamed vegetable buns (a.k.a. Stir-Fry Buns) filled with carrot, bok choy, red bell pepper, scallion, garlic, ginger and finely chopped tofu.