Miso Japanese Eggplant

If you didn’t get the New York Times today go out right now and buy a copy. The magazine section is the annual food and wine edition and is full of delicious words.

One article by Michael Pollan pointed out an important topic that I hope all of my California readers absorb. Proposition 37, on the ballot this November, will change the complexion of big food in this country. It may be a California law, but its implications are going to be felt throughout the country. The arguments against this bill are completely without merit. This bill will make many foods admit on their labels that they possess genetically modified ingredients and that has many food manufacturers scared. The interesting aspect of the ramifications, as pointed out by the article, is that companies like Coca Cola do not actually NEED to use genetically modified corn syrup and will seek out growers and manufacturers that do NOT use GMO corn. Why would they want the stigma on their label when it provides them with no upside?

In my humble opinion you should disregard the expensive commercials paid for by big food and vote yes on Prop. 37.

This dish is one of my wife’s favorites from a very expensive and lovely little Japanese restaurant near our house. I have made a simple version of it that is very easily replicated.

Makes 4-6 Servings

Ingredients

• 12 Japanese Eggplants
• 4 Tablespoons White Miso
• 1 Tablespoon Fresh Ginger, finely minced or grated
• 1/3 Cup Saki
• 1 Tablespoon Soy Sauce
• 1 Tablespoon sesame Oil
• Olive Oil
• Sesame Seeds
• Small Bunch Green Onion

Tools

• Chef’s Knife
• Mixing Bowl
• Ovenproof Dish

1. Preheat oven to 375.
2. In a mixing bowl, dissolve the miso in the soy sauce. Add the saki, ginger and sesame oil and stir until smooth.
3. Clean the ends off and slice the eggplant in equal halves lengthwise.
4. Toss the eggplant in enough olive oil to coat.
5. Arrange them in the ovenproof dish with the flesh facing up.
6. Spoon a generous portion of the sauce over the eggplant.
7. Roast in the oven for about 35 minutes.
8. Remove and spoon over another tablespoon or so to each.
9. Place under the broiler for about 10 minutes. If you have an oven that has a broiler then just move to the broiler level or side. If you need to finish in a toaster oven then remove from the dish and carefully place on an aluminum covered pan.
10. Slice green onions thinly on the bias and garnish the eggplants with the onions and a good shake of sesame seeds.

Simple Hollandaise Sauce

Julia Child gives two different methods for making the delightful sauce. If you are scratching your head about hollandaise, it is the yummy, eggy yellow sauce that makes eggs benedict so distinctive and delicious. Julia has a quick way of making it in the blender, which I have tried and do not recommend. It does work and is quick, but the texture is not as thick and creamy as when you beat it. Her other method is a bit more labor intensive and a little fiddly, although not really hard. I have found an even simpler method.

If you are making Eggs Benedict make sure you prepare the rest of the dish before the sauce. You want to serve the sauce right away. Also, if you have never poached eggs and are making it for company, make sure you have a practice run at poaching, or better yet, buy a poacher.

Ingredients

• 3 Egg Yolks
• 1 Stick of Butter, cut into small pieces
• 2 Tablespoons Fresh Lemon Juice
• Pinch of Salt

Tools

• Saucepan
• Wire Whisk

1. Place all of the ingredients in the pan over medium heat and start beating. Don’t stop until it’s done.
2. When the butter melts completely the sauce should be thick and creamy. Turn off the heat and serve it.