Sous Vide Miso Eggplant

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

Directions

• 

  Step 1

  Set the Anova Precision Cooker to 185ºF (85ºC).

• 

  Step 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.)

• 

  Step 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

• 

  Step 0

  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.

• Step 1

  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.

• 

  Step 2

  Transfer eggplant to a plate and garnish with sesame seeds and scallions. Serve.

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