My wife loves eggplant of any kind and cooked in any way so I’ve picked two totally different recipes, one Italian style and one Japanese. The first one is from Chef Gianni repertoire and the Japanese style is inspired from Chanie’s blog.
Miso Glazed Eggplant
One day last week, when I was buying my salmon and tuna sashimi grade, I saw some weird-looking frozen fish. Being not so expensive, I’ve decided to buy it and then I’ll find a recipe for it. Probably 95% of them are on the grill, but after almost one hour of searching the net, I found it – Sanma Kabayaki – the perfect balance between the sauce and this kind of fish.