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Grilled Eggplant with Miso-Glazed Tofu

Cooking Method , ,
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins
Cooking Temp 400  °F
Servings 3
Estimated Cost $  15
Calories 405
Best Season Suitable throughout the year
Description

Greek Yoghurt Panna Cotta with Spiced Pears is a harmonious blend of creamy, tangy panna cotta and the warm, sweet flavors of poached pears. Starting with a base of smooth panna cotta made from pouring cream, sugar, and Greek yoghurt, this dessert sets a comforting tone. The addition of gold-strength gelatine ensures a perfect consistency, achieving a delicate balance between firmness and a melt-in-your-mouth texture. The pears, poached in a rich muscovado sugar syrup infused with cinnamon sticks, offer a spiced sweetness that complements the creamy panna cotta. Served chilled, each panna cotta is unmolded onto a plate, topped with the soft, spiced pear quarters, and drizzled with the reduced, thickened syrup for an extra touch of sweetness. Chopped walnuts add a crunchy contrast, rounding out each bite with their earthy flavor.

Ingredients
  • 1 Large aubergines
  • 2 tbsp Neutral-tasting oil
  • 5 tbsp White
  • 2 Lump of ginger root
  • 1 tsp Sesame oil
  • 2 Brown or muscovado sugar
  • 4 tbsp Mirin rice wine
  • 1 x 400 g Tin of adzuki beans
  • 200 g Firm tofu drained
  • 2 Spring onions
  • 1 tbsp Black sesame seeds
  • Salad of raw mangetout
Instructions
  1. Preheat Oven:

    Preheat the oven to 200°C/400°F/Gas 6.

  2. Prepare Aubergines:

    Trim the tops off the aubergines and cut them into thirds lengthways. Score the slices with a knife, then brush with neutral-tasting oil. Place on a baking tray and roast for 35-40 minutes until tender.

  3. Prepare Miso Sauce:

    While aubergines roast, combine miso, ginger, sesame oil, sugar, and 3 tablespoons of mirin in a saucepan over medium heat. Whisk and warm the mixture.

  4. Switch to Grill:

    When aubergines are done, switch the oven to grill mode.

  5. Apply Miso Sauce:

    Brush the aubergines tops with miso mixture and return to the tray. Warm the beans in the saucepan.

  6. Grill Tofu:

    Arrange tofu slices on the tray with aubergines, drizzle with mirin, and top with spring onion whites. Grill until miso is bronzed and tofu is lightly tanned.

  7. Serve:

    Serve grilled tofu and aubergines over beans, topped with sesame seeds and spring onion greens.

Note

Keywords: How to make Grilled Eggplant with Miso-Glazed Tofu, Recipe of Grilled Eggplant with Miso-Glazed Tofu
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