Miso Roasted Eggplant with Quinoa, Bok Choy & Pomegranate Seeds
Photo by Carlson’s Landing
Here are a few of our favorite ingredients all in one recipe. Impress your friends with this exciting eggplant dish…
By JP Dillon, Executive Chef, Carlson’s Landing
Ingredients
¼ C Dark Molasses
1/8 C Corn Syrup
1 C White Miso paste
¼ C Soy Sauce
¼ C Agave
2 Tablespoons Honey
¼ C water
1 Tablespoon + a little extra Confit Garlic Paste
2 Japanese Eggplant
8 Baby Bok Choy
2 C Red Quinoa
4 T Pomegranate seeds
5 C Vegetable Stock
Miso Glaze:
- In large metal bowl, whisk together molasses, corn syrup, miso paste, soy, agave, honey, water and roasted garlic paste
Bok Choy:
- Thoroughly wash.
- Set a medium size pot of water to a boil and blanch Bok choy until color brightens and it slightly cooks.
- Shock in an ice bath
- Cut in half and take out the root
- Brush with roasted garlic paste and salt and bake with 1 Tablespoon vegetable stock until warm.
- Remove from oven and hold warm to serve.
Quinoa:
- Toast quinoa seeds in a dry pan until lightly golden brown.
- Bring 4 cups of Vegetable stock to a boil with 2 T salt.
- Cook toasted quinoa until soft, 10-15 minutes.
- Strain out excess water and cool completely.
