Miso-Lacquered Eggplant with Edamame Silk, Ginger Broth and Pickled Radish

01

Ingredients

• 4 small Japanese eggplants (about 700 g total), halved lengthwise
• 1 tbsp neutral oil
• 1/8 tsp fine salt
• 3 tbsp white miso
• 2 tbsp pure maple syrup
• 1 tbsp rice vinegar
• 2 tsp low-sodium tamari
• 2 tsp finely grated fresh ginger
• 2 tbsp warm water
• 2 cups (300 g) frozen shelled edamame
• 1/2 cup low-sodium vegetable stock, warmed, plus more as needed
• 1 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 2 cups low-sodium vegetable stock
• 4 dried shiitake mushrooms
• 1 piece kombu, about 7.5 cm square
• 6 thin slices fresh ginger
• 1 tsp low-sodium tamari
• 1 tsp rice vinegar
• 4 medium radishes, sliced paper-thin
• 2 tbsp rice vinegar
• 2 tbsp water
• 1 tsp granulated sugar
• 1/8 tsp fine salt
• 2 tsp toasted black and white sesame seeds
• 8 small shiso leaves or microgreens

02

Prepare the dish

1. 1. Combine the sliced radishes, 2 tbsp rice vinegar, 2 tbsp water, sugar and 1/8 tsp salt in a small bowl. Toss and leave to pickle for at least 25 minutes, turning once.
2. 2. For the broth, combine 2 cups vegetable stock, dried shiitake, kombu and sliced ginger in a saucepan. Warm over low heat until steaming, then keep just below a simmer for 15 minutes. Remove the kombu after 10 minutes. Strain, stir in 1 tsp tamari and 1 tsp rice vinegar, and keep warm.
3. 3. Heat the oven to 220°C (425°F). Score the cut side of each eggplant half in a shallow crosshatch without piercing the skin. Brush with neutral oil, season with 1/8 tsp salt and place cut-side down on a parchment-lined tray. Roast for 15 minutes.
4. 4. Whisk the miso, maple syrup, 1 tbsp rice vinegar, 2 tsp tamari, grated ginger and warm water until smooth. Turn the eggplants cut-side up, brush generously with glaze and roast for 12 minutes. Brush again and broil for 1 to 2 minutes until glossy and deeply caramelized.
5. 5. Boil the edamame in lightly simmering water for 5 minutes, then drain. Blend while hot with 1/2 cup warm stock, lime juice and olive oil until very smooth, adding another tablespoon of stock if needed. Press through a fine sieve into a clean saucepan and keep warm over very low heat.
6. 6. Drain the radishes and pat them lightly dry. Rewarm the strained broth without boiling and let the eggplant rest for 3 minutes before plating.