Miso Eggplant Recipe
green curry emulsion. puffed wild rice. thai basil.
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Ingredients
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Eggplant
Green Curry Emulsion
Puffed Wild Rice
Garnish
Method
Prepare Eggplant
- 1
Roasting the Eggplant
Preheat the oven to 400°F (200°C). Slice the eggplants in half, brush them with olive oil, and sprinkle with miso paste and salt. Place them cut-side down on a baking sheet and roast for 25-30 minutes until tender.
Make Green Curry Emulsion
- 2
Blending Ingredients
In a blender, combine coconut milk, green curry paste, lime juice, and water. Blend until smooth and creamy. Adjust seasoning if necessary.
Puff the Wild Rice
- 3
Puffing the Rice
In a deep pan, heat vegetable oil over medium-high heat. Add wild rice and fry until it puffs up, about 5-7 minutes. Remove and drain on paper towels.
Assemble the Dish
- 4
Plating
On a plate, place roasted eggplant, drizzle with green curry emulsion, sprinkle puffed wild rice on top, and garnish with fresh Thai basil leaves.
