- Hello, today on Bachelor on a Budget,
we are making miso-glazed eggplant.
I've dumbed this recipe down.
It's gonna be super easy to make
and it's gonna be super delicious.
It's got a great umami flavor,
nice Asian fusion flavors,
and it's not gonna take us
too long, about 25 minutes.
Yeah, let's get started.
I've actually done this on
Instagram Stories a couple times,
so check it out; link
is in the description.
It's handle @BachelorBudget.
So, yeah, check it out.
I often do behind-the-scenes
recipes and tips
that you're not gonna see on YouTube.
You're gonna set this to 425.
Okay, so I have my washed eggplant.
So, this dish is also
known as nasu dengaku.
So, it's sliced in half and then scored,
but I find there's a bit more flavor
in actually doing slices, so rounds.
Get rid of the end.
So, we're doing about half-inch here.
(upbeat dance music)
Now, we're gonna spread these out.
And you can also do this
with Chinese eggplants,
so those are the purple ones,
or Japanese eggplant
that are quite similar.
But these are your regular globe eggplants
or Italian eggplant.
And then, with coarse salt,
we wanna sprinkle that over.
I don't use too fine,
'cause then it will get it super salty.
But the goal here is to actually bring out
some of the bitterness
and some of the moisture
outta the eggplant.
And we'll actually wipe this off
before putting it in the oven.
For Japanese eggplant or Chinese,
you can actually go straight into the oven
because it's not as bitter.
And you can even do so here
because if you wanna take out
that bit of extra bitterness,
that will help.
So, if you see lots of seeds
in there, go with salting.
And you can start to
see some water droplets.
I pat that down with a paper towel.
Look at that.
Okay, I'll transfer the eggplants
to a aluminum foil-lined baking sheet.
And I should mention that this recipe
is actually really easy to double,
and usually I do that.
Next, I have some olive oil,
just gonna drizzle this on
each of them with a brush.
Flip that over.
If you don't have a brush,
I've used paper towel or just in a bowl,
dump some olive oil over
it, or drizzle rather,
'cause eggplant just tends to soak oil up.
It's like a sponge.
We're gonna get that in the oven.
And we'll let that cook
for about 15, 20 minutes
until we see it brown.
But now, let's get to
our miso paste mixture.
Okay, I have two
tablespoons of miso paste.
And two tablespoons of rice vinegar.
Often in recipes, this is mirin and sake.
We're keeping it simple.
One tablespoon of sugar.
Can also use maple syrup or
honey, or mirin is pretty sweet.
We're gonna go with about a teaspoon,
just a tad, of soy sauce.
That's optional too.
And mix that all together.
And if yours is too thick,
you can always add a dash of water.
I didn't need it here, but
just for sake of showing you.
All right, that should be good.
And make sure you keep
an eye on the eggplant
because it's at 425 and we
don't want this to burn.
Okay, let's take these guys out.
Starting to get a nice brown.
I'm gonna go ahead and try and flip these.
Okay, I flipped all these;
now I wanna spread on some miso
paste, some of that mixture.
And we'll sprinkle that
with a bit of sesame seeds.
This is also optional.
And I've set the stove to a broil
and I'm gonna do that just
for about two to five minutes.
I'm looking for browning.
I just wanna avoid burning.
And I'm not putting it on the top rack
'cause I don't want it too close.
And let's get that out.
Ooh, sizzling.
How good does that look?
Okay, let's plate this.
And I got some green onions for garnish.
I can probably step up
my plating game here.
But, yeah, this weird flower
kinda shape is what's up.
Oh boy, look at these things.
That was so easy.
Let's give this a taste.
That has so much umami flavor
and delicious savory flavor.
You gotta try this, seriously.
So, I've been wanting to
make a cookbook for you guys.
I thought maybe I'd do an ebook
or maybe like a
print-on-demand kinda thing.
I'd love to know, if you can
leave a comment down below,
maybe if there's a certain
type of theme you'd like to see
or any ideas you have,
please leave it down below.
I'd love to know.
And check out some more
videos; thanks, guys.
