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

1. 1

   Preheat oven to 400ºF.

2. 2

   Slice eggplant in half and using a knife, score the inside in small squares.

3. 3

   Slice kabocha in half, scoop out the seeds and peel the skin off. Chop into bite size pieces.

4. 4

   In a pan over high heat, add oil and put the eggplant skin facing down.

5. 5

   Cook for a few minute until skin is brown (3 to 4 minutes).

6. 6

   Turn the eggplant over, add kabocha pieces and cook for another 3- 4 minutes, until eggplant is tender. Transfer eggplant to a plate and slice into bite size pieces. Cook kabocha for another 3-4 minutes, until tender.

7. 7

   In a bowl, mix egg yolk and miso paste until smooth. Add sake, soy sauce, mirin, cream and sugar. Mix until sugar has dissolved.

8. 8

   Divide eggplant and kabocha pieces among 2 ramekins. Equally pour miso sauce into both ramekins. Top with shredded cheese.

9. 9

   Put ramekins on a cookie tray and add about an inch of water to the tray. Bake for 25 minutes.

10. 10

    Top with shredded parsley before serving.