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. carlsonslanding.com Read about Carlson’s Landing here.
