I have a great crop of eggplant this year so I’ve been looking for ways to use them.
A month or so ago I saw Adam Liaw on SBS, cooking Nasu Dengaku, that wonderful Japanese dish of grilled eggplant with miso, and I mentally filed it away to use when the eggplant ripened.
When I went searching this week for the recipe, I came across this simpler one, which is less work. I’ve dropped the amount of oil in it as well. While it is not as fancy and good looking as the genuine one, it does taste great.
Fresh from the success, I decided to have a go at the same dish using zucchini, because I have SO MANY. This is a good way to use up the larger ones that have gotten away.
The zucchini were not as delicious as the silky eggplant, but still pretty good.
I think this would work well with many vegetables.
miso roasted eggplant (and zucchini)
author: quincesandkale adapted from SBS website
recipe type: savoury
- 1 large eggplant cut into 2 cm pieces OR equivalent small eggplants halved
- ½ tbs of olive oil
- 1½ tbs miso (I used a mild white miso)
- 1 tbs mirin
- ½ tbs sugar
- ½ tbs cooking sake
- 1 tbs water
- Preheat the oven to 200 C fan forced or 210 if you don't have a fan forced oven.
- Toss the eggplant or zucchini in the oil and put in a single layer in a baking dish.
- Sprinkle with salt.
- Roast for 20 minutes or until soft and lightly golden.
- Mix all the remaining ingredients until smooth.
- Pour over the vegetables and return to the oven for another 10 minutes for the sauce to caramelise.
- Garnish with some finely chopped spring onion and toasted sesame seeds.
I also made this with some zucchini cut into 1 cm thick sticks
Here we go again…the zucchini are back!
It is a summer ritual for me to complain about drowning in zucchini. This year they have arrived earlier than usual, so I suspect it is going to be a bumper crop. I have planted a ridged Italian variety this year which is firmer than other zucchini. They are also beautiful when cut, with a lovely star shape profile.
As always, I have difficulty pulling up perfectly healthy plants so I have four of them. I am picking them every day. I will need to dream up a few new ways with the zucchini if I am not to end up hating them. So far they’ve gone into every stirfry, pasta and veggie roast I’ve done, but this is the first time this season I’ve featured them on their own.
I started thinking about this dish as a salt and pepper batter kind of dish and decided on the gomasio as a way to add a slightly fishy taste to the zucchini with some seaweed flavour.
They make a good beer snack.
fried zucchini with gomasio
recipe type: vegan
- 1 large zucchini sliced into ½ cm thick slices
- ½ cup flour
- ¼ cup corn flour
- ¼ cup plain flour
- salt, pepper and chilli powder to taste
- seaweed gomasio
- Mix ¼ cup corn flour, plain flour and the seasonings together.
- Add enough really cold water to make a thin batter.
- Put the ½ cup plain flour into a shallow dish.
- Heat a few centimetres of oil in a wok or deep pan (I used rice bran oil as it is mild in flavour and has a high smoke point)
- Dip the zucchini slices into the dry flour, then into the batter and drop into the oil. Don't overload the pan as the oil won't stay hot enough and the zucchini won't be crisp.
- Remove when golden and drain on paper.
- Sprinkle with gomasio and serve.
I’ve returned home from a month of travelling to a 2.5 metre by 1 metre bed full of kale. So it is time to practice what I preach and get back to seasonal eating. That means eating kale. Lots of it.
The reason I have so much kale is because earlier this year I converted a couple of my raised beds into wicking beds, basically giant self watering pots. I can vouch that they work wonderfully. I came home to two lush beds, one of kale and one of silver beet. They had not been watered for a month, except for rain and the water that was in the bed reservoir when I left.
A couple of the kale plants have started to form flower buds, so I decided to use these like broccolini. I combined these with some of the kale leaves in a salad with a Japanese inspired dressing. I think this would work well with any kind of greens.
I steamed the kale, chilled it so it remained green, and then dressed it. I ate it with some quinoa, a few precious steamed asparagus stems from my garden and barbecued tofu.
wilted kale salad with japanese dressing
recipe type: salad
- 2 large handfuls of chopped kale
- 2 tsp japanese soy sauce
- 1 large squeeze of orange juice
- 1 tsp sesame oil
- 1 tsp miso
- a sprinkle of gomasio (Japanese sesame salt)
- Blanch the kale in some boiling water and then rinse with cold water so that it stops cooking and retains its colour.
- Make the dressing with the remaining ingredients except the gomasio and toss with the kale.
- Sprinkle the gomasio over the top.