Sous Vide Miso Eggplant

I can't tell you how many times I've talked to people who claim to dislike eggplant. The problem, I've decided, isn't the eggplant — it's the cooking method. Prepared improperly, eggplant can be spongy, dry, and bitter. Cooked sous vide using the Anova Precision Cooker, however, eggplant turns sweet and silky smooth every time. Here, I sous vide the eggplant on its own. Once it is super-tender, I brush it with a sweet miso-mirin sauce and send it to the broiler. That quick burst of high heat adds color and sweet caramel notes, making for an easy, tasty summer side dish.

Author

Kate Itrich-Williams

Prep Time: 00:20

Recipe Time: 03:00

Temperature : 185F / 85C

Ingredients

• 1 medium eggplant (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds
• 1/4 cup (59 mL) white miso
• 2 tablespoons (30 mL) mirin
• 2 tablespoons (30 mL) sake
• 1 tablespoon (15 mL) granulated sugar
• 1 teaspoon sesame oil
• Pinch kosher salt
• 2 tablespoons (30 mL) sesame seeds, toasted
• 2 tablespoons (30 mL) thinly sliced scallions

Directions

1. Set the Anova Precision Cooker to 185ºF (85ºC).
2. Divide the eggplant between 2 large zipper lock or vacuum seal bags. Seal the bags using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 3 hours. (If using zipper lock bags, you will need to weigh down the eggplant to keep it submerged.)
3. Meanwhile, prepare the miso sauce: Combine miso, mirin, sake, sugar, sesame oil, and salt in a small bowl. Whisk until smooth. Set aside.

Finishing Steps

1. When the timer goes off, remove the bags from the water bath. Gently transfer the eggplant slices to a foil-lined baking sheet. Discard cooking liquid. Heat broiler to high.
2. Generously brush eggplant with half of the miso sauce. Broil until caramelized, 3 to 5 minutes. Gently flip eggplant and repeat with remaining miso sauce.
3. Transfer eggplant to a plate and garnish with sesame seeds and scallions. Serve.