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Eggplant Misoyaki by Taylor Ponte
Born and raised working the farmlands of Makawao Chef Ponte had an appreciation for the land, fresh produce and livestock. His career has led him to inspire menus using whole animals and charcuterie; handmade pastas and artisan breads with produce and seafood supplied by local farmers and fishermen. Chef Ponte was Awarded Maui No Ka Oi Magazine Aipono Awards 2020 Chef of the Year. Chef Ponte making a recipe inspired from his childhood, Eggplant Misoyaki.
Ingredients
- 4 Eggplant
- 2 bunches Green onion
- 16 oz Red miso
- 1 cup Sugar
- 1 cup Water
- 7 Tbs Rice vinegar
- To taste Furikake
Instructions
- Combine sugar, miso, water and mix.
- Cut and score eggplant.
- Cook eggplant on hot pan over medium heat till tender.
- Glaze eggplant in sauce mixture then torch.
- Plate with rice and enjoy.
How To Serve:
- Serves 4.
Nutrition
Calories: 540kcalCarbohydrates: 106gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 4245mgPotassium: 1322mgFiber: 20gSugar: 73gVitamin A: 324IUVitamin B1: 0.3mgVitamin B5: 2mgVitamin C: 12mgCalcium: 118mgIron: 4mg
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