HAWAII:  Maple Apple Butter Miso Eggplant

HAWAII: Maple Apple Butter Miso Eggplant

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Courtesy of
Chef Hiram Peri
Honu Cuisine
Maui, Hawaii

Chef Hiram created the Maple Apple Butter Miso Eggplant dish using our Woodies Goodies Maple Apple Butter to mix with white miso paste that tops the eggplant. You can find Chef Hiram at dawn foraging at local farms and farmers markets to create hand-made ingredients and his signature dishes for private clients: www.honucuisine.com.

Yields12 Servings
 6 Eggplants
 Salt
GLAZE
 14 oz Woodies Goodies Maple Apple Butter (1 jar)
 8 oz white miso paste (or a little more than 3/4 cup)
 1 tbsp grated fresh ginger
 1 tbsp soy sauce
 1 tbsp sake
 1 tbsp apple cider vinegar
 ½ tbsp sesame oil
GARNISH
 1 tbsp sesame seeds
 ¼ cup chopped green onions
1

Preheat the oven to 425 degrees F.

2

Wash the eggplant, and cut each eggplant in half lengthwise. Use a small pairing knife to cut deep lines diagonally across the inside of the eggplant but not to go through the skin. Repeat cutting the lines the other direction to create a lattice pattern.

3

Season the eggplant with salt and place the cut side up on a sheet pan (perforated pan or a baking sheet lined with parchment paper).

4

Roast the eggplant for about 20 to 30 minutes, and turn the eggplant over and continue to cook for another 10 minutes. Remove from oven and let cool.

5

While eggplant is roasting, mix all of the ingredients for the glaze together in a bowl and set aside.

6

Turn the eggplant back to the cut side up and generously glaze each eggplant using up all of the glaze.

7

Return the eggplant to the oven on the top rack and roast for about 15 minutes. Broil for a few minutes, if desired.

8

Garnish with the sesame seeds and chopped green onions and serve.

Ingredients

 6 Eggplants
 Salt
GLAZE
 14 oz Woodies Goodies Maple Apple Butter (1 jar)
 8 oz white miso paste (or a little more than 3/4 cup)
 1 tbsp grated fresh ginger
 1 tbsp soy sauce
 1 tbsp sake
 1 tbsp apple cider vinegar
 ½ tbsp sesame oil
GARNISH
 1 tbsp sesame seeds
 ¼ cup chopped green onions

Directions

1

Preheat the oven to 425 degrees F.

2

Wash the eggplant, and cut each eggplant in half lengthwise. Use a small pairing knife to cut deep lines diagonally across the inside of the eggplant but not to go through the skin. Repeat cutting the lines the other direction to create a lattice pattern.

3

Season the eggplant with salt and place the cut side up on a sheet pan (perforated pan or a baking sheet lined with parchment paper).

4

Roast the eggplant for about 20 to 30 minutes, and turn the eggplant over and continue to cook for another 10 minutes. Remove from oven and let cool.

5

While eggplant is roasting, mix all of the ingredients for the glaze together in a bowl and set aside.

6

Turn the eggplant back to the cut side up and generously glaze each eggplant using up all of the glaze.

7

Return the eggplant to the oven on the top rack and roast for about 15 minutes. Broil for a few minutes, if desired.

8

Garnish with the sesame seeds and chopped green onions and serve.

HAWAII: Maple Apple Butter Miso Eggplant