| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 246 | 11g | 2g | 32g |
| sugars | fibre | protein | salt |
| 20g | 6g | 5g | 1.6g |
Why I Love Iranian Miso Eggplant Skewers
Nestled amid the homely dishes of my recipes, you’d find my personal favorite – the Miso Eggplant Skewers. This Iranian delicacy is an unexpected addition to my Midwestern pedigree, but it’s a testament to the diversity of my culinary repertoire, taking a gourmand’s leap from corn casseroles to this stunning appetizer.
A Recipe Like No Other
The fusion of flavors in Miso Eggplant Skewers are far from the standard fares that my Nebraskan roots are accustomed to. This tantalizing skewer dish, filled with the earthy textures of eggplant and enriched with the complex tastes of miso, ginger, and garlic, is a standout. Even though it’s an Iranian recipe, the fact that it utilizes fresh farm produce speaks a language that every heartland inhabitant can relate to. These skewers have become a regular on my family dinners, stirring up conversations and appetites alike.
The Inspiration
Though I cannot attribute a single chef for inspiring me to adopt this recipe, the essence of this dish is a reminiscent of Omid’s Kitchen, a popular Persian Recipe blog. Their exciting blend of traditional Persian cuisine with contemporary interpretation has often inspired me to experiment with out-of-box ingredients and concepts.
Creating Miso Eggplant Skewers
Making Miso Eggplant Skewers is an adventure in itself. The process begins with selecting plump, fresh eggplants, that are then generously glazed with a blend of miso paste, honey, and sesame oil. Add a hint of grated ginger and finely chopped garlic to kick up the flavors. Though not traditionally Midwestern, the process still resonates with the idea of farm-to-table freshness that I’ve always adhered to. Soy sauce lends some depth and the skewers are finally ready to meet the grill. Once nicely charred and smoky, a sprinkling of sesame seeds and fresh cilantro add the final touch of refinement to this masterpiece.
Next time you’re in the mood for something exotic yet close to home, do remember this Iranian gem – The Miso Eggplant Skewers. Just like me, you’d find yourself falling in love with the explosion of flavors all over again. Here’s the recipe link to Miso Eggplant Skewers, for you to try it out yourself.
What You’ll Need
- 4 large Eggplants
- 1/2 cup Miso paste
- 1/4 cup Honey
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce
- 1 tablespoon Ginger, finely grated
- 3 cloves Garlic, finely chopped
- 2 scallions, chopped
- 12 Bamboo skewers, soaked in water
- 1 tablespoon Sesame seeds, to garnish
- 1 tablespoon fresh Cilantro, chopped (for garnish)
Method
Step One
Start by cutting the eggplants into 1.5-inch thick rounds. Once done, thread them onto the bamboo skewers which have been previously soaked in water.
Step Two
In a bowl, mix together the miso paste, honey, sesame oil, soy sauce, finely grated ginger, and finely chopped garlic. Stir until well combined creating a smooth glaze.
Step Three
Fire up your grill or heat a grill pan over medium-high heat. Once heated, brush the eggplant skewers with the prepared miso glaze ensuring all sides of the eggplant rounds are well covered.
Step Four
Place the skewers on the hot grill or grill pan. Cook for about 5-6 minutes on each side, or until the eggplants are tender and have developed nice grill marks. Make sure to baste the eggplants with more glaze every now and then during cooking.
Step Five
Once the eggplants are done, transfer them to a platter. Sprinkle the chopped scallions, sesame seeds, and fresh cilantro as garnish. Serve the dish hot immediately.
Step Six
Enjoy your delicious Miso Eggplant Skewers, perfect as appetizers or a side dish to your main course.
