Miso Eggplant with Pineapple
A tender, silky Zhejiang-style dish featuring rice eggplant baked with pineapple chunks and lotus seeds in a curry sauce.
Ingredients
Round eggplant
0.5
Diced pineapple
a pinch
Fresh lotus seeds
6
Miso paste
1 tsp
Curry powder
1 tbsp
Water
to taste
White pepper
a pinch
Instructions
1
Step 1
Remove the cores from the lotus seeds and chop them finely.
2
Step 2
Add the chopped lotus seeds, miso paste, curry powder, white pepper, and water into a pot. Simmer over low heat while stirring constantly. Add starch to thicken until it reaches a thick, boiling consistency, then turn off the heat.
3
Step 3
Deep-fry the half eggplant in oil at 150°C for about 2 minutes. Use chopsticks to poke the center to check if it is fully cooked.
4
Step 4
Once the eggplant is fully cooked, increase the heat to drive out excess oil. Remove and drain. Top with the mixture from step 2 and diced pineapple in order, then bake in an oven at 180°C for 2 minutes.
