Eggplant can be spongy, bitter and dry when prepared improperly. However when using sous vide technique eggplant turns sweet and silky smooth all the time. First you sous vide the eggplant on its own then once it is super tender, brush it with a sweet miso-mirin sauce and send it to the broiler. The quick burst of high heat adds color and sweet caramel notes, making for an easy, tasty side dish.
- 2 lbs eggplant,sliced into 1/2-inch-thick rounds
- 59 ml white miso
- 30 ml mirin
- 30 ml sake
- 1 tbsp granulated sugar
- 1 tsp sesame oil
- Pinch kosher salt
- 40 ml sesame seeds
- 30 ml thinly sliced scallions
Set the sous vide cooker to 185ºF .
Divide the eggplant between 2 large zipper lock or vacuum seal bags. Seal the bags using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 3 hours. (If using zipper lock bags, you will need to weigh down the eggplant to keep it submerged.)
Meanwhile, prepare the miso sauce: Combine miso, mirin, sake, sugar, sesame oil, and salt in a small bowl. Whisk until smooth. Set aside.
When the timer goes off, remove the bags from the water bath. Gently transfer the eggplant slices to a foil-lined baking sheet. Discard cooking liquid. Heat broiler to high.
Generously brush eggplant with half of the miso sauce. Broil until caramelized, 3 to 5 minutes. Gently flip eggplant and repeat with remaining miso sauce.
Transfer eggplant to a plate and garnish with sesame seeds and scallions. Serve.