Miso-Glazed Eggplant with Crispy Rice Cake, Ginger-Plum Purée and Shiso Oil

01

Ingredients

• 2 medium Japanese eggplants (about 500 g), trimmed and quartered lengthwise
• 3/4 teaspoon fine sea salt, divided
• 2 tablespoons neutral oil, for the eggplant
• 2 tablespoons white miso
• 1 1/2 tablespoons maple syrup
• 2 tablespoons water
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon finely grated fresh ginger
• 2 cups cooked short-grain rice, completely cooled
• 1 tablespoon potato starch
• 2 tablespoons neutral oil, for the rice cakes
• 4 ripe red plums (about 400 g), pitted and chopped
• 1 tablespoon maple syrup, for the plum purée
• 1 tablespoon unseasoned rice vinegar, for the plum purée
• 1 teaspoon finely grated fresh ginger, for the plum purée
• 4 baby bok choy, halved lengthwise
• 1 teaspoon neutral oil, for the bok choy
• 15 fresh shiso leaves, plus 8 small leaves for garnish
• 1/4 cup neutral oil, for the shiso oil
• 1 teaspoon toasted sesame seeds

02

Prepare the dish

1. Make the plum purée. Combine the plums, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, the second teaspoon of ginger and a pinch of the measured salt in a small saucepan. Cook over medium-low heat for 12 to 15 minutes, stirring often, until soft and glossy. Blend until completely smooth, pass through a fine sieve and keep warm.
2. Make the shiso oil. Blend 15 shiso leaves with 1/4 cup neutral oil for 60 seconds. Let stand for 10 minutes, then strain through a fine sieve without pressing hard. Set aside at room temperature.
3. Prepare the rice cakes. Mix the cold rice, potato starch and 1/4 teaspoon salt until the rice holds together when pressed. Divide into four portions and firmly shape each into a compact round about 8 cm wide and 2 cm high. Refrigerate while the eggplant cooks.
4. Heat the oven to 220°C (425°F). Score the cut sides of the eggplant in a shallow crosshatch, season with 1/4 teaspoon salt and rest for 10 minutes. Blot dry, brush with 2 tablespoons oil and place cut-side down in an oven-safe skillet. Sear over medium-high heat for 4 minutes, then transfer the skillet to the oven for 12 to 15 minutes, until tender.
5. Whisk the miso, 1 1/2 tablespoons maple syrup, 2 tablespoons water, 1 tablespoon rice vinegar and 1 teaspoon ginger. Turn the eggplant cut-side up, brush generously with the glaze and roast for 5 more minutes. Brush once more, then broil for 1 to 2 minutes until lacquered. Watch closely because the glaze can darken quickly.
6. Heat 2 tablespoons oil in a non-stick skillet over medium heat. Cook the rice cakes for 5 to 6 minutes per side, pressing gently, until deeply golden and crisp. Transfer to a rack and season with the remaining salt.
7. Brush the baby bok choy with 1 teaspoon oil. Place cut-side down in the same skillet and cook for 3 minutes. Turn, add 2 tablespoons water, cover and steam for 2 minutes, just until tender-crisp.
8. Let the eggplant rest for 3 minutes. Cut each quarter into two neat angled pieces and keep warm with the rice cakes, bok choy, plum purée and shiso oil until plating.