Eggplant with miso according to the recipe of Alexander Rappoport
2 servings
15 minutes
This exquisite recipe transports us to the world of Thai cuisine, where the harmony of flavors plays a key role. Eggplants soaked in an aromatic sauce made from miso paste, sesame oil, and rice vinegar acquire a rich, umami-filled taste. Their soft texture perfectly complements juicy shrimp and tender scallops baked to a light golden brown. Wasabi and soy mayonnaise add spiciness, while honey softens their sharpness, creating a balanced composition. Before serving, the dish is garnished with fresh cilantro for brightness and freshness. Such a dish is not just a gastronomic delight but also a true example of how Japanese and Thai culinary traditions can converge in one creation, revealing the full palette of Asian flavors.
1
Add rice vinegar, sesame oil, a bit of wasabi paste, and soy mayonnaise to the miso paste. Mix everything until smooth. Then add honey and mix again.
- Miso paste: 2 teaspoons
- Rice vinegar: 20 ml
- Sesame oil: 40 ml
- Wasabi: 3 g
- Soy (eggless) mayonnaise: 100 g
- Honey: 1 tablespoon
2
Cut the eggplants in half and remove the stems. Heat a lot of olive oil in a large skillet. Place the eggplants skin side down and fry. Then place on a paper towel to drain excess oil.
- Eggplant: 2 pieces
- Olive oil: 40 ml
3
Clean and chop the shrimp. Slice the scallops. Mix together. Place the eggplants in a deep baking dish, adding 2-3 spoons of shrimp and scallops on each eggplant. Put in a preheated oven at 200 degrees and lightly brown. Once the shrimp turn pink, remove the dish and add sauce on each eggplant. Then return to the oven to brown. Before serving, sprinkle with torn cilantro.
- Shrimp: 200 g
- Scallops: 200 g
- Cilantro: 5 g
- Salt: to taste
- Ground black pepper: to taste
