Sous Vide Miso Eggplant
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 2
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
Set the Anova Precision Cooker to 185ºF (85ºC).
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.)
Meanwhile, prepare the miso sauce: Combine miso, mirin, sake, sugar, sesame oil, and salt in a small bowl. Whisk until smooth. Set aside.
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.
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.
Transfer eggplant to a plate and garnish with sesame seeds and scallions. Serve.