Steamed eggplant with mayo-miso

Combining our Japanese study and our wish to try some new Japanese foods, we decided to study some Japanese cook books in the library! Ok, we will admit, sometimes the recipes were a little hard to follow/read, so we just use our own imagination and taste to complete the recipes and fill in the blanks :)

During this process of reading, and trying we have come to make some nice dishes of our own. This time we want to share a recipe that combines the joint love of the Dutch and Japanese for mayonnaise! While we Dutch are known for putting mayonnaise on everything, the Japanese also use it as topping on many recipes. (who would want to eat Okonomiyaki without mayonnaise??) This recipe is for steamed eggplant with a mayo-miso sauce! In the Japanese kitchen eggplant is combined with miso in a lot of recipes, but we liked this recipe for it's full, creamy taste the mayonnaise adds.


Ingredients (2p):

• 1 (big) eggplant
• 2 tbsp mayonnaise
• 1 tbsp (red) miso paste

 Cut the eggplant is slices of around 1 cm thick. And steam the slices for about 10 - 15 minutes. (In our previous recipe we described how you can steam easily with just simple kitchen tools: pan with lid and a colander)

In the meanwhile, mix the mayonnaise and the miso paste. You might want to taste a bit and adjust the ratio to your preferred taste. Too much mayo can make the taste too fatty, but too much miso will make it too salty.

Put the steamed eggplant slices on a plate and add the mayo-miso sauce mix on top. Very easy, but tastes great!

Steamed eggplant with mayonnaise and miso sauce