Miso Eggplant Gratin
Ingredients
- 1 Tbsp Butter
- 1/2 tsps Granulated chicken stock powder
- 1 Tbsp Cornstarch
- 1 Eggplant
- 2 Tbsps Flour
- 1 clove Garlic
- 1 Tbsp Heavy cream
- 3/4 cups Milk
- 4 Tbsps Miso
- 3/4 cups Parmesan cheese
- 4 servings Salt and pepper
- 3/4 cups Tofu
- 5 Tbsps Vegetable oil
Directions
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1
Preheat the oven to 450 F.
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2
Cut the eggplant into bite size pieces and soak in water for 5 minutes.
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3
Drain and pat dry.
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4
Heat the oil in a pan on medium heat.
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5
Add the eggplant pieces and brown on both sides.Season with garlic, salt and pepper and hold.To make the miso-tofu sauce, drain the tofu in a seive.Sift together flour and cornstarch in a microwavable bowl.Slowly add milk to the flour mixture.Microwave on medium for 2 1/2 minutes.
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6
Whisk the mixture to a smooth paste.
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7
Add butter, stock powder, and heavy cream and mix thoroughly.While the mixture is still hot, stir in miso and crumble the tofu into the sauce.
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8
Mix till you have a thick paste-like consistency.
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9
Pour half of the tofu-miso sauce into a casserole dish, cover with cooked eggplant and sprinkle half of the cheese on top.
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10
Pour the remaining sauce into the dish and top with the remaining cheese.
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11
Bake for 20 minutes until the gratin is bubbling and golden brown in color.
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12
Serve with rice.
More Details
Source
Spoonacular
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