Eggplant and Kabocha Miso Gratin

Ingredients

• 2 small eggplant
• 1 pound kabocha squash (alternatively you can use acorn squash)
• 1 tablespoon vegetable oil
• 2 tablespoons miso paste (any type is good)
• 2 tablespoons sake
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 2 tablespoons heavy cream
• 1 tablespoon sugar
• 1 egg yolk
• 1/2 cup shredded mozzarella
• shredded Italian parsley (optional)

Instructions

• heat up kitchen appliance to 400ºF.

• Slice eggplant in 0.5 and employing a knife, score the within in little squares.

• Slice kabocha in 0.5, scoop out the seeds and peel the skin off. Chop into bite size items.

• in a very pan over high heat, add oil and place the eggplant skin facing down.

• Cook for a couple of minute till skin is brown (3 to four minutes).

• flip the eggplant over, add kabocha items and cook for one more 3- four minutes, till eggplant is tender. Transfer eggplant to a plate and go bite size items. Cook kabocha for one more 3-4 minutes, till tender.

• In a bowl, combine fixings and miso paste till sleek. Add sake, soy sauce, mirin, cream and sugar. combine till sugar has dissolved.

• Divide eggplant and kabocha items among two ramekins. Equally pour miso sauce into each ramekins. prime with chopped cheese.

• place ramekins on a cookie receptacle and add concerning an in. of water to the receptacle. Bake for twenty five minutes.

• prime with chopped parsley before serving.

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