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Beranda / My BEST #Recipes >> EGGPLANT AND KABOCHA MISO GRATIN

My BEST #Recipes >> EGGPLANT AND KABOCHA MISO GRATIN




My BEST #Recipes >> EGGPLANT AND KABOCHA MISO GRATIN

 #drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

 This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it

 Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

 All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)

 You’ll Need:
  1. 2 small eggplant
  2. 1 pound kabocha squash (alternatively you can use acorn squash)
  3. 1 tablespoon vegetable oil
  4. 2 tablespoons miso paste (any type is good)
  5. 2 tablespoons sake
  6. 2 tablespoons soy sauce
  7. 1 tablespoon mirin
  8. 2 tablespoons heavy cream
  9. 1 tablespoon sugar
  10. 1 egg yolk
  11. 1/2 cup shredded mozzarella
  12. shredded Italian parsley (optional)


 How to Make:
  1. Preheat oven to 400ºF.
  2. Slice eggplant in half and using a knife, score the inside in small squares.
  3. Slice kabocha in half, scoop out the seeds and peel the skin off. Chop into bite-size pieces.
  4. In a pan over high heat, add oil and put the eggplant skin facing down.
  5. Cook for a few minutes until skin is brown (3 to 4 minutes).
  6. Turn the eggplant over, add kabocha pieces and cook for another 3- 4 minutes, until eggplant is tender. Transfer eggplant to a plate and slice into bite-size pieces. Cook kabocha for another 3-4 minutes, until tender.
  7. In a bowl, mix egg yolk and miso paste until smooth. Add sake, soy sauce, mirin, cream, and sugar. Mix until sugar has dissolved.
  8. Divide eggplant and kabocha pieces among 2 ramekins. Equally, pour miso sauce into both ramekins. Top with shredded cheese.
  9. Put ramekins on a cookie tray and add about an inch of water to the tray. Bake for 25 minutes.
  10. Top with shredded parsley before serving.


 Did you successfully practice the recipe above? if so, share it so that your friends or relatives can also try it. thanks. :)

 https://pickledplum.com/eggplant-squash-miso-gratin-recipe/